1 


A 


Oranges  -Lemons 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


Oranges  -Lemons 


Tested  and  Compiled  by 

MISS    ALICE    BRADLEY 

Principal  oi 

Miss  Farmer's  School  of  Cookery 
BOSTON,    MASS. 


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Copyright,  1916,  by  California  Fruit  Growers  Exchange,  Los  Angeles,  Cal. 


The  Fruit  of  a  Hundred  Uses 
Buy  Them  by  the  Box 


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Sunk  1st   Recipes 


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A  Word  to  Housewives 

By  Miss  Bra  dley 

THE  recipes  in  this  book  were  prepared  for  women  who 
like  oranges  and  lemons  and  who  have  learned  that 
there  is  a  wide  difference  between  ordinary  oranges  and 
lemons  and  the  selected  fruit  from  California,  which  is  sold 
by  first-class  dealers  throughout  the  country  under  the 
name  "Sunkist." 

It  is  interesting  to  learn  why  Sunkist  Oranges  are  so 
good — why  they  are  as  fresh,  luscious  and  superbly  flavored 
when  they  reach  your  table  as  if  you  had  stepped  out  into 
your  own  yard  and  picked  them  from  the  tree. 

Sunkist  Oranges  grow  in  California,  and  only  California 
sunshine  and  soil  can  produce  the  flavor  and  quality  you  get 
in  Sunkist  Oranges. 

These  oranges  are  picked  every  day  in  the  year  and 
shipped,  fresh,  to  all  parts  of  the  country. 

This  golden  fruit  is  grown,  gathered  and  shipped  by  over 


Illlll 


Sunkist   Recipes 


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8,000  progressive  growers,  who  have  co-operated  to  form 
the  California  Fruit  Growers  Exchange,  a  wonderful  organi- 
zation, which  will  be  described  later  in  this  book. 

Now,  just  a  word  about  the  healthfulness  of  oranges. 

If  every  person  would  eat  one  Sunkist  Orange  a  day, 
he  or  she  would  find  the  resulting  benefit  really  surprising. 
Increase  this  number  to  two  or  three,  and  the  benefits  will 
be  correspondingly  multiplied,  for  this  rich,  sweet  juice  is 
one  of  Nature's  most  potent  tonics  and  alteratives. 

A  pure,  live  fruit  juice,  such  as  oranges  afford,  should  be 
given  liberally  to  children.  Remember,  that  doctors  put 

orange  juice  on  the  diet  list  of  little  babies. 

*      *      *      # 

Sunkist  Oranges  peel  easily,  and  the  segments  may  then 
be  separated  and  eaten  from  the  fingers.  When  pared  with 
a  sharp  knife  the  inner  membrane  can  be  removed  with  the 
peel,  leaving  a  juicy,  brilliantly-colored  meat,  which  may 
either  be  sliced  or  taken  out  in  sections  and  freed  from 
membrane.  *  *  *  * 

Sunkist  Lemons  are  superior  in  acidity,  flavor,  appear- 
ance, and  general  quality.  The  price  is  the  same  as  you 
must  pay  for  ordinary  lemons.  Therefore,  you  should  insist 

on  seeing  the    Sunkist   wrapper 
when  you  order  your  lemons. 

Sunkist  Lemons  are  waxy  and 
bright,  practically  seedless;  there- 
fore, easily  sliced  without  marring, 
making  them  an  ideal  lemon  for 
garnishing. 

The  value  of  diluted  lemon 
juice  is  well  appreciated  by  phy- 
sicians. It  may  be  taken  in  cold 
or  hot  water,  plain  or  sweetened, 
to  advantage.  It  clears  the 
throat,  sweetens  the  breath,  keeps 
the  gums  in  a  healthy  condition, 
and  is  excellent  for  internal  dis- 
ideal  Diet  For  Babies  orders,  such  as  biliousness. 


niiii  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist    Recipes  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiii  nun 


The  use  of  lemon  juice  to  remove  kitchen  stains  from 
the  hands  makes  a  lemon  an  indispensable  article  of  the 
toilet.  Lemon  juice  is  also  valuable  in  cleaning  brass  and 
copper,  and  in  whitening  a  scoured  table  or  sink.  Lemon 
juice  and  milk,  generously  applied  to  ink  stains  on  white 
goods,  will  remove  the  stains  completely. 

In  pressing  the  juice  from  Sunkist  Lemons  and  Oranges, 
the  glass  or  china  squeezers  are  best  and  most  convenient. 
The  best  orangeade  is  undiluted  Sunkist  Orange  Juice, 
served  in  thin  glasses,  one-third  full  of  cracked  ice.  For 
young  children,  strain  the  Sunkist  Orange  Juice  through  a 
fine  wire  strainer  or  through  cheesecloth,  and  serve  in  a 
thick  punch-glass. 

When  recipes  call  for  grated  rind  of  Sunkist  Oranges  or 
Lemons,  it  is  important  that  care  be  taken  to  remove  only 
the  yellow  portion.  The  white  portion  of  the  skin  of 
oranges  and  lemons  is  rich  in  pectin,  the  substance  that 
causes  fruit  juices  to  jell  when  boiled  with  sugar.  An  ex- 
traction of  this  pectin  can  be  added  to  the  juice  of  straw- 
berries and  other  fruits,  making  a  firm  jelly  of  what  would, 
otherwise,  be  only  a  thick  syrup. 

Orange  and  Lemon  baskets,  shells  and  cups  can  be  used 
for  serving  mixtures.  The  meat  of  the  fruit  should  be  re- 
moved with  a  teaspoon, 
and  the  edges  cut  with  a 
sharp  knife,  scissors,  or 
one  of  the  patent  cutters. 
Other  methods  of  cutting 
lemons  for  garnishing  may 
be  seen  in  the  illustrations. 
The  tub  with  two  handles, 
filled  with  Lemon  Butter, 
holds  a  "tree"  of  water- 
cress. Sliced  lemon,  in  the 
case,  is  made  of  the  peel, 
cut  down  in  long  strips. 
Sections  may  easily  be  re-  sunk«t  orange  juice  Extractor 


nun  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  5  u  n  k  i  s  t    Recipes  IIIIIIIIIIIIHIIIIIIIIIIIIIIIIIIUUIIII  nun 

moved  from  the  "pig"  when  lemon  juice  is  needed  on  a 
piece  of  fish.  Chopped  parsley,  paprika  and  small  pieces 
of  pimento  decorate  the  notched  halves  of  lemon,  the  slices 
and  sections.  A  notched  slice  of  lemon  with  a  flower  thrust 
through  it  is  a  pretty  garnish  in  the  fingerbowl. 

Oranges  and  lemons  are  at  their  best  and  most  beneficial 
when  uncooked,  and  there  are  numberless  ways  of  thus 
using  them  in  the  daily  menu.  They  should  also  be  kept 
on  hand  to  add  to  the  variety  of  the  table  by  using  them 
in  made  dishes,  as  few  dishes,  of  any  kind,  are  complete 
without  a  little  lemon  juice;  or,  may  not  be  improved  by 
the  use  of  an  orange. 


\ 


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Sunkist 

Uniformly  Good 
Oranges  and  Lemons 

TWO  things  about  oranges  and  lemons  should   be  em- 
phasized: 

First,  they  are  very  healthful  fruits — to  which  fact  your 
physician  will  testify. 

Second,  California  oranges  are  a  fresh  fruit  the  year 
round.  They  are  picked  from  the  trees  in  California  every 
day  throughout  the  year,  and  are  shipped  by  fast  freight 
to  all  the  markets  of  the  land.  They  come  to  you  sealed  in 
Nature's  germproof  package.  They  are  ripened  on  the 
trees,  and  you  can  get  them  fresh  every  month  of  the  year. 
Some  people  are  surprised  to  learn  this  fact  about  Sunkist 
Oranges.  It  is  a  very  important  fact  to  the  thousands  of 
housewives  who  realize  the  advantage  of  fresh,  live  fruit, 
not  only  from  the  standpoint  of  flavor,  but  also  of  health- 
fulness. 


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iiiiiiiiniiniiiiiiuiiiiiiiiiiiiiiiin  Sunkist   Recipes 

Sunkist  Oranges  and  Lemons  together,  as  this  book 
proves,  lend  themselves  to  scores  of  attractive  recipes  and 
household  uses. 

There  are  two  principal  kinds  of  Sunkist  Oranges  from 
California — the  Sunkist  Seedless  Navel  and  the  Sunkist 
Valencia  Orange. 

Sunkist  Seedless  Navel  Oranges 

The  Sunkist  Navel  Orange  is  distinguished  from  the 
Sunkist  Valencia  by  the  navel  formation  at  one  end,  and 
further,  by  the  fact  that  the  navel  orange  is  seedless.  Sun- 
kist Navels  are  on  the  market  in  the  Winter  and  Spring. 

The  meat  of  the  Navel  Orange  is  tender,  but  firm,  and 
is  bountifully  supplied  with  a  rich,  full-bodied  juice.  This 
firm  tenderness,  which  is  a  quality  of  the  Valencia  as  well 
as  the  Navel,  makes  any  Sunkist  Orange  ideal  for  slicing, 
segmenting,  or  cutting  into  small  bits,  for  salads,  desserts,  etc. 

Sunkist  Valencia  Oranges 

Sunkist  Valencia  Oranges,  as  stated  above,  are  firm, 
tender  and  juicy,  like  Navel  Oranges,  lending  themselves 
just  as  readily  to  recipes.  The  Sunkist  Valencia  is  an 
"almost  seedless'"  orange;  only  a  few  seeds  being  found  in 
this  type.  Sunkist  Valencias  are  on  the  market  in  the 
Summer  and  Fall  months. 

Sunkist  Lemons 

California  Sunkist  Lemons  are  practically  seedless. 
They  are  particularly  desirable  because  of  their  juiciness, 
their  tart,  full-bodied  flavor,  and  the  fact  that  they  are 
picked,  packed  and  shipped  under  the  most  cleanly  con- 
ditions. 

Every  Sunkist  Citrus  Fruit  is  picked  by  gloved  hands, 
thoroughly  cleansed  with  mechanical  washers,  and  wrapped 
in  clean  tissue.  Sunkist  Oranges  and  Lemons  will  be  delivered 
to  you  in  the  original  wrappers  if  you  request  it  of  your  dealers. 

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nil"  illinium mini mini  Sunkist    Recipes  mm imimmmii mil  nun 

Another  Important  Fact 

The  California  Fruit  Growers  Exchange,  through  which 
is  shipped  all  citrus  fruits  bearing  the  Sunkist  trademark, 
is  a  co-operative  organization  of  more  than  8,000  California 
citrus  fruit-growers,  who  annually  produce  30,000  carloads 
of  oranges  and  lemons.  It  accumulates  no  profits  and 
declares  no  dividends.  Its  purpose  is  to  develop  better 
methods  of  growing,  picking,  packing  and  shipping  citrus 
fruits,  and  to  distribute  them  with  the  greatest  economy,  so 
that  these  healthful  fruits  may  be  available  at  reasonable 
prices. 

" Sunkist'1  is  the  trademark  of  the  California  Fruit 
Growers  Exchange,  and  the  oranges  and  lemons  packed 
under  it  are  carefully  selected.  They  may  be  obtained  in 
several  different  sizes.  Housewives  can  depend  on  the 
fruit  marked  Sunkist,  and  it  is  therefore  important  to 
insist  on  "Sunkist  Oranges"  and  "Sunkist  Lemons"  rather 
than  to  order  merely  "oranges"  and  " lemons.' 

All  recipes  in  this  book  were  compiled  and  tested  by 
Miss  Alice  Bradley,  Principal  of  Miss  Farmer's  School  of 
Cookery,  Boston,  and  are  therefore  authentic  and  reliable. 

California  Fruit  Growers  Exchange 

A  Co-operative  Non-Profit  Organization  of  8,000  Growers 

Los  Angeles,  California 


HUH  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist   Recipes  iiiiiiitiiiiiitiiiniiiiiiiiiiiiiiiiiiii  nun 


Oranges  For  Health 

Dr.  Harvey  W.  Wiley  Says  They  Are  Better  Than  Medicine 

Washington,  July  8. — Doctor  Harvey  W.  Wiley,  former 
Chief  of  the  Bureau  of  Chemistry  of  the  Department  of 
Agriculture,  and  universally  admitted  to  be  one  of  the 
greatest  authorities  on  pure  foods  and  dietetics  in  the 
world,  says:  "Eat  oranges;  eat  them  in  Winter,  eat  them 
in  Summer;  eat  as  many  as  you  can  afford  to  buy;  they 
are  better  for  you  than  physic.' 

In  an  interview,  Dr.  Wiley  says:  "Oranges  are  ex- 
cellent for  people.  It  is  good  to  eat  oranges  for  breakfast, 
and  also  for  dinner — not  from  a  medical,  but  an  anti- 
medical  standpoint.  Both  oranges  and  lemons  ought  to 
be  used  as  freely  as  the  financial  ability  of  the  consumer 
may  permit.  A  laboring  man  may  not  be  able  always  to 


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PII  IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIHIIIIII  Sunkist   Recipes  iiiiniiiiiiiiiiiiiiiiiiiiiiniiiiiiiiii  nun 

eat  oranges  at  breakfast,  yet  the  fruit  is  usually  very  cheap, 
and  the  consumption  of  it  will  obviate  the  need  of  physic 
and  save  many  a  doctor's  bill. 

"Note,  that  I  do  not  say  'eat  an  orange  for  breakfast/ 
but  rather  'EAT  ORANGES/  Even  if  in  straitened  cir- 
cumstances, people  should  eat  plenty  of  oranges  and  lemons, 
not  only  in  the  Summertime,  but  all  the  time.  I  don't 
think  anything  I  have  ever  said  in  praise  of  a  fruit  diet  is 
too  strong  to  say  about  oranges  and  lemons.  The  abundant 
production  of  oranges  and  lemons  in  California,  their  ex- 
cellent quality,  and  the  cheap  transportation  across  the 
country,  have  put  these  blessings  to  mankind  within  the 
reach  of  every  person  of  moderate  circumstances. 

"People  ask,  sometimes,  whether  oranges  should  be 
eaten  at  the  beginning  or  end  of  a  meal.  It  is  better  to  eat 
oranges  first;  the  effect  cannot  be  so  good  after  one  has 
partaken  of  other  food.'! 


Mineral  Contents  of  California  Oranges 

and  Lemons 

Navel  Cal. 
Oranges      Lemons 

Potash.                                          30.18  40.63 

Soda 1.54  1.47 

Lime 14.00  25.20 

Magnesia 3.29  3.80 

Iron 0.60  0.35 

Manganese 0.25  0.23 

Phosphorus 7.52  9.30 

Sulphur 3.23  2.39 

Silica 0.40  0.55 

Chlorine.                                         0.57  0.33 


Total  Mineral .  61 . 58          84 . 25 


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Sunkist   Recipes 


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To  Remove  Pulp 
From  Sunkist  Oranges 

Pare  the  orange  with  a  sharp  knife,  removing  every 
particle  of  the  thin  inside  membrane  with  the  peel.  This 
will  leave  the  orange  pulp  exposed.  Hold  the  orange  over 
a  plate,  so  that  any  juice  which  may  drop  will  be  saved. 
Insert  the  point  of  the  knife  at  the  stem  end  of  the  orange, 
close  to  the  membrane  that  divides  the  sections.  Care- 
fully work  the  knife  in,  separating  the  membrane  from  the 
section.  Then  carefully  separate  the  section  of  orange 
from  the  membrane  on  .its  other  side;  remove  the  whole 
orange  section,  complete  in  shape,  and  entirely  free  from 
membrane.  Repeat  until  all  the  sections  are  removed. 


NOTE: — In  these  recipes  all  measurements  are  made  level.  Measuring- 
cups,  divided  into  thirds  and  quarters,  are  used,  and  tea  and  table 
measuring-spoons.  Cups  of  dry  material  are  filled  to  overflowing,  by 
putting  the  material  into  the  cup  with  a  tablespoon,  and  are  then  leveled 
off  with  a  knife.  Tea  and  tablespoons  are  filled  heaping  with  dry  material, 
and  then  leveled  off  with  a  knife. 

Most  of  the  recipes  in  this  book  are  proportioned  to  serve  four  people. 


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Sunkist    Recipes  IIIHIIIIIIHIIIIIIIIIIIIIIIIIIIIIHUII  nun 


Dinner 

Meats  and  Fish   Sauces-Relishes 

Jellies-Vegetables 
Breads  and  Sandwiches 


Oysters,  \vith  Cocktail 
Sauce 

24  oysters  on  half-shell 

3  tablespoons  Sunkist  lemon  juice 
2  tablespoons  tomato  catsup 

1  tablespoon  finely-chopped  onion 

12  drops  Tabasco  sauce 

Yi  teaspoon  grated  horseradish 

Salt 

4  Sunkist  lemons 

Cut  two  sections  from  each  Sun- 
kist lemon;  remove  juice  and  pulp, 
leaving  baskets  with  handles.  Mix 
lemon  juice  with  other  seasonings, 
adding  salt  to  taste.  Put  mixture 
in  baskets,  and  place  each  one  in 
centre  of  a  deep  plate  of  crushed 
ice.  Arrange  six  oysters  around 
each  basket,  and  serve  for  a  first 
course. 


Oysters  on  the  Half-Shell 

Leave  oysters  on  deep  halves  of 
shells,  allowing  six  to  each  person. 
Place  on  plates  of  crushed  ice,  with 
small  ends  towards  the  centre;  and 
where  they  meet,  place  a  half  of  a 
Sunkist  lemon,  cut  in  points  and 
sprinkled  with  a  few  grains  of 
paprika. 

Scallop  Cocktail 

Clean  scallops;  put  in  saucepan, 
and  cook  until  they  begin  to  shrivel. 
Drain,  chill,  and  put  in  small  scallop- 
shells,  allowing  two  shells  and  ten 
scallops  for  each  person.  Arrange 
on  plates  of  crushed  ice,  with  lemon 
baskets  in  centre,  filled  with  cocktail 
sauce,  same  as  for  oyster  cocktail. 


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Sunkist   Recipes 


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Little  Neck  Clams 

Serve  raw,  like  oysters,  on  the 
half-shell. 

Lobster  Cocktail 

1  cup  lobster  meat 

}4  cup  tomato  catsup 

2  teaspoons  Worcestershire  sauce 
X  cup  Sunkist  lemon  juice 


teaspoon  Tabasco  sauce 
y£  teaspoon  finely-chopped  chives 
Salt  to  taste 

Mix  ingredients;  salt  to  taste; 
chill  thoroughly,  and  serve  in  cock- 
tail glasses. 

Mackerel,  -with  Lemon 
Butter 

Split  and  bone  mackerel,  and 
wipe  with  cheesecloth.  Broil,  first 
on  flesh  side,  and  then  on  the  skin 
side,  over  a  bed  of  hot  coals  or 
under  the  gas  flame.  Make  six 
triangular  slices  of  toast,  and 
spread  with  lemon  butter.  Cut 
fish,  and  arrange  pieces  on  the  toast. 
Garnish  with  slices  of  Sunkist 
lemon  and  watercress. 

Boiled  Fish 

A  small  whole  fish,  like  cod  or 
haddock,  or  a  thick  piece  cut  from 
a  large  fish,  as  salmon  or  halibut, 
may  be  used  for  boiling.  Remove 


head  and  scales,  and  wipe  with  a 
piece  of  wet  cheesecloth.  In  a 
kettle,  or  saucepan,  put  ingredients 
as  for  Court  Bouillon  (see  page  17), 
and  when  it  boils,  add  the  fish. 
Cook  just  below  boiling  point  until 
flesh  leaves  the  bone,  which  will 
take  from  twenty  to  thirty  minutes, 
depending  on  the  size  of  the  fish. 
Lift  from  the  water,  draining 
thoroughly;  put  on  platter,  and 
remove  the  skin.  Pour  over  it  Egg 
Sauce,  or  Hollandaise  Sauce,  and 
garnish  with  slices  of  Sunkist 
lemon  and  parsley.  In  serving,  re- 
move flesh  carefully,  leaving  bones 
on  the  platter.  The  lemon  juice 
in  Court  Bouillon  helps  to  keep  the 
fish  white. 

Fillets  of  Haddock,  Lemon 
Sauce 

1  small  haddock 
5  tablespoons  butter 

1  cup  water 

2  tablespoons  Sunkist  lemon  juice 
2  slices  onion 

2  tablespoons  flour 

Yt  cup  cream 

1  egg  yolk 

Salt 

Pepper 

Skin  and  bone  the  haddock,  and 
put  in  buttered  pan;  cover  with 


Sunkist  Lemon  Garnishings 


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Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  linn 


three  tablespoons  melted  butter, 
and  pour  around  the  water,  to 
which  has  been  added  the  Sunkist 
lemon  juice  and  onion.  Cover  and 
bake  twenty-five  minutes.  Melt 
two  tablespoons  butter;  add  the 
flour,  and,  when  smooth,  the  liquor 
from  the  pan,  and  stir  until  it  boils. 
Beat  egg  yolk  slightly;  add  cream, 
and  stir  into  the  sauce,  just  before 
serving.  Season  with  salt  and 
pepper;  strain  over  fish,  and  garnish 
with  parsley  and  lemon. 

Salmon  Chartreuse 

Boiled  salmon 

2  tablespoons  gelatine 

^2  cup  cold  water 

1  tablespoon  chopped  carrot 

1  tablespoon  chopped  onion 

1  bay  leaf 

2  tablespoons  chopped  celery 
Juice  1  Sunkist  lemon 

>a  teaspoon  salt 
Few  grains  cayenne 
2  cups  water 

Soak  gelatine  in  one-half  cup 
cold  water.  Put  carrot,  onion, 
celery  and  small  bay  leaf  in  two 
cups  cold  water;  bring  to  boiling 
point;  boil  four  minutes;  add  dis- 
solved gelatine;  strain;  add  lemon 
juice,  salt  and  cayenne.  Put  a 


layer  of  this  in  the  bottom  of  the 
mold;  when  firm,  cover  with  pieces 
of  cold  boiled  salmon  (or,  put  on 
top  of  it,  after  gelatine  has  stiffened, 
a  whole  slice  of  boiled  salmon),  and 
pour  over  the  remaining  portion  of 
the  gelatine.  Canned  salmon  may 
be  used  if  fresh  salmon  is  not  at 
hand.  When  gelatine  has  stiffened, 
unmold  on  bed  of  lettuce  leaves, 
and  serve  with  mayonnaise  dress- 
ing, or  a  sauce  tartare,  or  green 
mayonnaise,  made  by  coloring 
ordinary  mayonnaise  with  parsley 
rubbed  to  a  pulp. 

Galantine  - 

1  pound  round  steak 

1  pound  raw  ham 

2  eggs 

1  ^4  cups  bread  crumbs 

%  teaspoon  nutmeg 

%  teaspoon  pepper 

1  teaspoon  salt 

Juice  1  Sunkist  lemon 

Grated  rind  of  1  Sunkist  lemon 

Put  the  meat  through  a  food- 
chopper;  add  "eggs,  well  beaten,  and 
remaining  ingredients;  pack  into  a 
well-greased  breadpan;  cover  with 
buttered  paper,  and  steam  four 
hours.  Serve  cold,  thinly  sliced. 


Sunkist  Lemon  Garnishings 


15 


linn  iiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiii 


Sunkist   Recipes 


iiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiHi  HUH 


Sardine*  with  Japanese  Rice 


Japanese  Rice 

X  cup  rice 

4  cups  boiling  salted  water 

2  hard-cooked  eggs 

2  tablespoons  chopped  red  pepper 

2  tablespoons  chopped  green  pepper 

1  tablespoon  chopped  parsley 

1  tablespoon  scraped  onion 

1  tablespoon  Sunkist  lemon  juice 

^2  teaspoon  salt 

Sardines 

Lettuce 

French  dressing 

Wash  rice;  cook  in  boiling,  salted 
water  five  minutes,  then  steam 
until  soft.  Add  to  rice  the  finely- 
chopped  eggs,  red  and  green  pep- 
pers, parsley,  scraped  onion,  Sun- 
kist lemon  juice,  and  salt.  Press 
through  a  potato-ricer.  Arrange 
on  platter,  with  sardines  in  the 
centre  and  lettuce  around  the  dish, 
and  serve  with  French  dressing. 


Sardines,  with  Lemon 

1  box  sardines 
1  Sunkist  lemon 
1  bunch  radishes 
Parsley  or  watercress 

Remove  cover  neatly  and  en- 
tirely from  a  box  of  sardines.  Place 
on  a  platter,  and  surround  with  a 
wreath  of  parsley  or  cress.  Cut 
radishes  in  the  shape  of  flowers, 
and  arrange  in  the  parsley.  Cut 
lemons  in  halves,  crosswise,  and 
then  cut  in  deep  points.  Arrange 
at  ends  and  sides  of  platter,  in  the 
parsley.  Serve  very  cold. 

Caviare  Canapes 

Season  Russian  Caviare  with  a 
few  drops  of  Sunkist  lemon  juice. 
Cut  bread  in  one-fourth-inch  slices, 
then  in  rounds  or  rectangles.  Toast 
on  one  side,  and  spread  untoasted 
side  with  seasoned  caviare.  Deco- 
rate edges  with  chopped  white  of 
hard-cooked  egg  and  cooked  yolk, 
forced  through  a  strainer,  and  serve 
on  doilies,  on  individual  plates,  for 
a  first  course. 


16 


nun  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 


Sunkist   Recipes 


inuiiiiiiiiiHiiiHtinniiiiiiiiniH  niin 


German  Sour  Beef 

2  cups  water 

y£  cup  Sunkist  lemon  juice 

y£  teaspoon  salt 

yi  teaspoon  pepper 

1  large  onion 

1  carrot 

2  pounds  cheap  cut  of  beef 

Cut  onion  in  thin  slices;  cut 
carrot  in  strips;  add  water,  Sun- 
kist lemon  juice,  salt  and  pepper, 
and  pour  over  the  beef,  and  leave 
over  night.  Drain  meat;  put  in 
small  agate  pan;  dredge  meat  with 
flour,  and  put  in  hot  oven  until  flour 
is  brown.  Add  one  cup  of  the 
water  in  which  meat  was  soaked, 
and  cover  closely.  Bake  slowly, 
and,  when  half  done,  add  vegetables, 
drained  from  water,  and  continue 
the  cooking,  adding  more  liquid,  as 
needed.  When  tender,  remove  to 
serving-dish,  and  thicken  gravy,  of 
which  there  should  be  one  cup,  with 
two  tablespoons  flour,  mixed  with 
two  tablespoons  cold  liquid.  Add, 
if  desired,  one-fourth  cup  sour 
cream.  Put  vegetables  around  the 
beef,  and  serve  gravy  in  a  sauce- 
boat. 

The  lemon  juice  helps  very  much 
to  make  tough  meats  tender. 

Mousselaine  Sauce 

2  egg  yolks 
%  cup  cream 
y2  teaspoon  salt 
yi  teaspoon  nutmeg 
Juice  y-t  Sunkist  lemon 
2  tablespoons  butter 

Mix  all  the  ingredients  except  the 
butter  in  a  double  boiler,  and  cook 
over  hot  water,  stirring  constantly 
until  mixture  thickens.  Add  but- 
ter, bit  by  bit,  beating  it  well,  and 
when  butter  is  melted,  use  at  once. 
Serve  with  asparagus. 


Court  Bouillon 

2  cups  cold  water 

3  slices  carrot 
1  slice  onion 

1  sprig  parsley 

2  tablespoons  Sunkist  lemon  juice 
Bit  of  bay  leaf 

%  teaspoon  peppercorns 
1  teaspoon  salt 

Put  ingredients  in  saucepan,  add- 
ing head  and  bones  of  fish,  if  at 
hand;  bring  to  boiling  point  and 
cook  thirty  minutes,  or  until  re- 
duced to  one  cup.  Use,  for  sauces, 
fish  aspic,  to  flavor  the  water  in 
which  fish  is  cooked,  or  as  a  founda- 
tion of  a  fish  soup. 

Egg  Sauce 

1  cup  court  bouillon 

3  tablespoons  butler 

2  tablespoons  flour 
1  hard-cooked  egg 
Salt 

Pepper 

Melt  two  tablespoons  butter;  add 
flour,  and,  when  smooth,  add  court 
bouillon,  stirring  until  it  boils. 
Season  to  taste,  with  salt  and 
pepper;  add  remaining  butter  and 
egg  thinly  sliced  or  chopped.  Or, 
omit  hard-cooked  egg,  and  add  two 
egg  yolks,  slightly  beaten,  and 
Sunkist  lemon  juice,  to  taste. 

Hollandaise  Sauce 

y£  cup  butter 

Yolks  of  2  eggs 

%  teaspoon  salt 

Few  grains  cayenne 

1  tablespoon  Sunkist  lemon  juice 

Wash  butter;  divide  in  three 
pieces,  and  put  one  piece  with  egg 
yolks  and  lemon  juice  in  a  sauce- 
pan. Work  together  until  smooth, 
and  set  saucepan  over  hot  water, 


17 


nun  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist    Recipes 


stirring  constantly  until  butter 
begins  to  melt.  Then  add  second 
piece  of  butter,  and,  as  it  thickens, 
the  third  piece,  lifting  saucepan 
occasionally  from  water,  that  sauce 
may  not  curdle.  Season  with  salt 
and  cayenne,  and  serve  immediately. 
If  sauce  curdles,  add  one  table- 
spoon of  heavy  cream  or  two 
tablespoons  white  sauce,  and  beat 
well.  For  a  thinner  sauce,  add 
one-third  cup  boiling  water,  and 
cook  one  minute.  Serve  with  fish, 
steak,  or  vegetables. 

Horseradish  Hollandaise 

Sauce 

To  Hollandaise  Sauce  add  three 
tablespoons  grated  horseradish  root 
and  two  tablespoons  heavy  cream. 

Mock  Hollandaise  Sauce 

2  tablespoons  butter 

2  tablespoons  flour — X  cup  mifk 

y2  teaspoon  salt — ys  teaspoon  pepper 

Few  grains  cayenne 

2  egg  yolks — J4  cup  butter 

1  tablespoon  Sunkist  lemon  juice 

Melt  butter;  add  flour,  and  stir 
until  well  blended;  then  add  milk, 
salt,  pepper,  and  cayenne,  and  bring 
to  boiling  point.  Stir  in  the  egg 
yolks,  butter  (bit  by  bit),  and  Sun- 
kist lemon  juice.  Serve  immediately. 


Orange  Marmalade 
Bavarian  Cream 

1  tablespoon  gelatine 

%  cup  cold  water 

1  cup  Sunkist  orange  marmalade 

1  tablespoon  Sunkist  lemon  juice 

1  cup  heavy  cream 

Soak  gelatine  in  cold  water  for 
five  minutes;  dissolve  by  setting  the 
dish  of  gelatine  in  one  of  hot  water. 
When  dissolved,  add  the  orange 
marmalade,  in  which  the  peel  has 
been  finely  chopped;  add  lemon 
juice,  and  fold  in  the  cream,  beaten 
stiff.  Mold,  chill,  and  serve  with 
raspberry  or  strawberry  jam,  or 
with  fresh  strawberries. 

For  individual  service,  pin  a 
piece  of  stiff  white  paper  around 
paper  charlotte  russe  cups  or 
punch-glasses,  making  them  one 
inch  higher.  Put  in  Bavarian 
Cream  until  cup  is  two- thirds  full; 
add  a  layer  of  raspberry  jam;  then 
enough  Bavarian  Cream  to  come 
to  top  of  paper.  When  firm,  re- 
move the  paper  and  garnish  with  a 
whole  strawberry,  from  the  jam, 
pieces  of  orange  peel,  from  orange 
marmalade,  and  whipped  cream, 
sweetened,  flavored,  and  forced 
through  pastry-bag  and  tube. 


Sunkist  Orange  Marmalade,  -with  Bavarian  Cream 

18 


III!!!  Illlllllllllllllllllllilllllllllllllllll 


Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Him 


Orange  Marmalade 

6  Sunkist  oranges 

1  Sunkist  lemon 
11  cups  cold  water 

7  cups  sugar 

Peel  oranges,  removing  all  white 
skin,  and  slice  thin.  Slice  lemon 
with  rind  on;  cover  oranges  and 
lemon  with  cold  water;  let  stand 
twenty-four  hours.  Then  boil  three 
hours;  add  sugar,  and  let  boil  one 
hour.  Pour  into  glasses;  cool,  and 
cover.  This  recipe  makes  nine 
glasses  of  marmalade. 

Orange  and  Lemon 
Marmalade 

3  Sunkist  oranges 

2  Sunkist  lemons 
5  cups  sugar 

5  cups  water 

Wipe  fruit,  and  cut,  crosswise, 
in  as  thin  slices  as  possible,  re- 
moving seeds.  Put  into  preserv- 
ing kettle,  add  water,  and  let  stand 
thirty-six  hours.  Place  on  range, 
bring  to  boiling  point,  and  let  boil 
(not  simmer)  two  hours.  Add 
sugar,  and  boil  one  hour.  Turn 
into  sterile  glasses,  let  stand  until 
firm,  and  cover  with  melted  paraf- 
fin. 

Orange  Jelly 

2  tablespoons  gelatine 
^4  cup  cold  water 

^2  cup  boiling  water 

y£  cup  sugar 

1  cup  Sunkist  orange  juice 

3  tablespoons  Sunkist  lemon  juice 
Soak  gelatine  five  minutes  in  cold 

water;  dissolve  in  boiling  water; 
add  sugar,  Sunkist  orange  and 
lemon  juice,  and  strain  into  a  mold. 
Put  in  a  cold  place  to  stiffen. 


Cut  in  cubes,  and  serve  in  orange 
baskets,  or  in  half  skins  of  oranges, 
cut  in  points.  Blood  oranges  make 
a  very  pretty  jelly.  This  jelly 
may  be  used  as  suggested  under 
Lemon  Jelly. 

Conserve 

2  pounds  rhubarb 

3  cups  sugar 

]/2  cup  seeded  raisins 
1  Sunkist  orange 
^2  Sunkist  lemon 
1  cup  walnut  meats 

Wash  rhubarb;  cut  in  one-inch 
pieces;  sprinkle  with  sugar;  add 
raisins  and  Sunkist  orange  and 
lemon,  cut  in  thin  slices,  rejecting 
seeds.  Let  stand  until  juice  ac- 
cumulates, then  boil,  gently,  until 
thick,  stirring  frequently,  to  pre- 
vent burning.  Add  nut  meats, 
boil  two  minutes,  and  pour  into 
glasses  or  jars. 

One  and  one-half  pounds  plums, 
one  quart  of  cranberries,  with  one 
quart  cold  water,  or  grapes,  from 
which  the  seeds  are  removed,  may 
be  used  in  place  of  the  rhubarb. 

Lemon  Honey 

6  tablespoons  butter 

1  cup  sugar 

3  egg  yolks 

1  large  Sunkist  lemon 

Cream  butter;  add  sugar  gradu- 
ally; then  heat  in  double  boiler 
until  butter  is  melted.  Add  yolks 
of  eggs  beaten  until  thick  and 
lemon-colored,  and  grated  rind  ot 
lemon.  Stir  until  it  begins  to 
thicken;  add  juice  of  the  lemon,  and 
continue  stirring  until  the  con- 
sistency of  honey.  Turn  into  two 
sterilized  jelly  glasses,  and  cover. 


19 


nun  iiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiii 


Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiii  nun 


Orange  Bavarian  Cream 

y*  cup  Sunkist  orange  juice 

1  teaspoon  grated  Sunkist  orange  rind 
y^  cup  sugar 

2  egg  yolks 

1  tablespoon  gelatine 
y±  cup  cold  water 

1  cup  heavy  cream 

Heat  Sunkist  orange  juice,  rind, 
and  half  the  sugar  in  double  boiler. 
Beat  egg  yolks  with  remaining 
sugar;  add  orange  juice  mixture, 
and  cook  over  hot  water,  stirring 
until  smooth  and  thickened;  add 
gelatine,  dissolved  in  cold  water; 
then  strain  into  the  cream.  Set 
dish  containing  mixture  in  a  pan 
of  ice-water,  and  beat  until  it 
begins  to  stiffen.  Mold,  chill,  and 
serve,  garnished  with  candied  orange 
straws,  or  with  Sunkist  orange 
sections,  free  from  membrane,  and 
sprinkled  with  sugar. 

Lemon  Bavarian  Cream 

y£  cup  sugar 

%  cup  Sunkist  lemon  juice 

2  egg  yolks 

y*  tablespoon  gelatine 

1  tablespoon  cold  water 

2  egg  whites 
y£  cup  cream 

Put  one-half  the  sugar  and 
Sunkist  lemon  juice  in  double 
boiler;  when  heated,  pour  over  egg 
yolks,  beaten  with  remaining  sugar; 
return  to  double  boiler,  and  cook, 
stirring  constantly,  until  thick- 
ened. Add  gelatine,  soaked  in 
cold  water;  beat  occasionally,  until 
cool;  fold  in  egg  whites,  beaten 
stiff,  and  cream,  also  beaten  stiff. 


Cumberland  Sauce 
for  Duck 

Juice  1  Sunkist  orange 
Juice  1  Sunkist  lemon 
Grated  rind  1  Sunkist  lemon 
Grated  rind  1  Sunkist  orange 
1  cup  powdered  sugar 

1  tablespoon  grated  horseradish 

2  tablespoons  currant  felly 

Mix  ingredients;  beat  thoroughly; 
heat,  and  serve. 

Princess  Sauce 

3  tablespoons  butter 
2  tablespoons  flour 
Ys  teaspoon  salt 
Few  grains  pepper 
1  cup  milk 

y£  tablespoon  Sunkist  lemon  juice 
1  teaspoon  beef  extract 

Melt  butter,  add  flour  mixed 
with  salt  and  pepper;  when  smooth, 
add  the  milk,  and  stir  until  it 
boils.  Add  Sunkist  lemon  juice 
and  extract,  and  one  tablespoon 
butter,  bit  by  bit.  Serve  with 
vegetables. 

Orange  Mint  Sauce  for 
Lamb 

Remove  currant  jelly  from  tum- 
bler to  glass  serving-dish,  and 
sprinkle  with  one  and  one-half 
tablespoons  finely-chopped  mint 
leaves  and  shavings  from  rind  of 
one-fourth  of  a  Sunkist  orange. 
Serve  with  lamb  chops  or  roast 
lamb. 

Orange  Vinegar 

Put  the  juice  from  six  Sunkist 
oranges  in  a  glass  jar;  add  a  cake  of 
compressed  yeast,  dissolved  in  a 
little  of  the  juice;  coyer  with  cheese- 
cloth, and  let  stand  in  a  warm  place 
about  a  month,  or  until  sour  enough 
to  use.  Strain,  and  use  in  place  of 
cider  vinegar. 


20 


Him iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist   Recipes  iiiHiiniiiiiiiiiiiiiiiiiiiiiiHniiiii 


Sunkint  Orange  Jelly 


Orange  Jelly,  without 
Gelatine 

Wash  six  Sunkist  oranges  and 
three  Sunkist  lemons;  cut  in  very 
thin  slices;  measure;  add  three  times 
the  measure  of  water;  boil  hard  for 
one  hour;  strain  through  double 
cheesecloth,  and  let  stand  twenty- 
four  hours.  Pour  off  all  the  clear 
liquid ;  to  it,  add  an  equal  quantity 
of  sugar;  boil  until  it  drips  like 
jelly  from  a  spoon.  Put  into 
sterile  glasses,  and  when  firm,  cover 
with  melted  paraffin. 

Orange  and  Rhubarb 
Sauce    . 

2  pounds  rhubarb 

2  Sunkist  oranges 

1%  cups  sugar 

1  tablespoon  granulated  gelatine 

1  tablespoon  cold  water 

Wash  rhubarb,  cut  into  inch 
pieces;  peel  oranges,  removing 


membrane  with  peel,  and  cut  in 
small  pieces;  put  rhubarb,  Sunkist 
orange  and  sugar  in  an  earthen- 
ware or  glass  baking-dish,  and  bake 
about  one  hour.  Dissolve  gelatine 
in  cold  water,  add  to  rhubarb  mix- 
ture, and  when  cool,  fill  individual 
pastry  shells  with  sauce,  and 
decorate  with  whipped  cream,  forced 
through  pastry  bag  and  rose  tube. 

Orange  Jelly,  with  Fruit 

Remove  sections  free  from  mem- 
brane (see  page  12)  from  three 
Sunkist  oranges,  and  arrange  five 
sections  in  the  bottom  of  a  mold, 
to  form  a  star.  Cover  with  orange 
jelly,  and  when  firm,  fill  mold  with 
orange  jelly,  mixed  with  remaining 
orange,  cut  in  small  pieces.  Chill, 
and  when  firm,  remove  from  mold, 
and  serve  with  cream.  Other  fruits 
or  a  mixture  of  fruits  and  nuts,  may 
be  used. 


21 


Sunkist   Recipes  IHHIIHIIIIIIIIIIIIIIIIIIIIIHIIIIIH]  nun 


Banana  Canoes 

4  bananas 

2  Sunkist  oranges 

2  slices  pineapple 

Salad  dressing 

Berries  or  candied  cherries 

With  a  sharp  knife  cut  a  section 
of  skin  from  the  concave  curve  of 
the  bananas,  and  carefully  take  out 
the  fruit,  leaving  the  skin  in  the 
shape  of  a  canoe.  Pare  oranges; 
remove  sections,  and  cut  in  pieces, 
mix  with  pineapple  (cut  in  pieces) 
and  an  equal  amount  of  banana 
pulp  (cut  in  pieces).  Fill  canoes 
with  fruit;  cover  with  Mayonnaise 
or  French  dressing;  sprinkle  gener- 
ously with  paprika;  lay  on  bed  of 
shredded  lettuce,  and  garnish  with 
berries  or  candied  cherries. 

Orange  Pinwheels 

1  cup  flour 

2  teaspoons  baking-powder 
y£  teaspoon  salt 

2  tablespoons  butter 

y$  cup  milk 

2  tablespoons  sugar 

y£  tablespoon  Sunkist  orange  juice 

Grated  Sunkist  orange  rind 

Mix  and  sift  flour,  baking-pow- 
der and  salt,  rub  in  one  tablespoon 
butter,  or  other  shortening,  and 
moisten  to  a  dough  with  milk. 
Roll  thin;  spread  with  remaining 
butter,  sprinkle  with  sugar,  mixed 
with  Sunkist  orange  juice  and  rind, 
and  roll  up  like  a  jelly-roll.  Cut 
in  slices,  and  place,  cut  side  up,  in 
buttered  muffin-pans.  Sprinkle  with 
remaining  sugar,  and  bake  in  a  hot 
oven.  When  small  and  dainty, 
these  are  good  for  afternoon  tea. 


Lemon  Catsup 

Grated  rind  of  4  Sunkist  lemons 

Juice  of  4  Sunkist  lemons 

1  tablespoon  grated  horseradish 

1  teaspoon  salt 

2  teaspoons  white  mustard  seed 
2  teaspoons  celery  seed 

4  cloves 

Few  blades  mace 

Few  grains  red  pepper 

Mix  ingredients;  boil  thirty-five 
minutes,  and  bottle  while  hot.  Let 
stand  five  or  six  weeks  to  ripen. 
Serve  with  fish. 

Orange  Sweet  Pickle 

4  Sunkist  oranges 

2  cups  sugar 

iy^  cups  vinegar 

1  teaspoon  cloves 

1  teaspoon  stick  cinnamon 

Peel  Sunkist  oranges,  removing 
all  white  membrane  with  peel;  cut 
into  thick  slices;  steam  until  tender 
and  translucent.  Boil  sugar,  vine- 
gar and  spices,  tied  in  cheesecloth, 
for  twenty-five  minutes.  Add  fruit, 
and  put  in  fireless  cooker,  or  sim- 
mer slowly,  on  back  of  stove,  for 
one  hour.  Place  in  glass  jar,  and 
let  stand  a  week  or  two  to  ripen, 
before  using. 

Grapefruit  Marmalade 

1  Sunkist  orange 
1  Sunkist  lemon 
1  grapefruit 
Water 
Sugar 

Slice  fruit  very  thinly,  reject- 
ing only  seeds  and  core  of  the 
grapefruit.  Measure  fruit,  and  add 
to  it  three  times  the  quantity  of 
water.  Let  it  stand  in  an  earthen 
dish  over  night,  and,  next  morning, 
boil  for  ten  minutes  only.  Leave 
until  next  day,  then  boil  two  hours. 


22 


Sunkist   Recipes 


Measure,  add  an  equal  amount  of 
sugar,  and  boil,  stirring  occasional- 
ly, that  it  may  not  burn,  about  an 
hour,  or  until  it  sheets  from  spoon. 
Pour  into  sterile  glasses;  let  stand 
covered  with  cheesecloth,  until 
firm,  then  cover  with  melted  paraf- 
fin. 

Lemon  Butter 

y*  cup  butter   • 

X  teaspoon  paprika 

1  tablespoon  Sunkist  lemon  juice 

Cream  the  butter  and  paprika 
together,  and  then  add  Sunkist 
lemon  juice,  drop  by  drop,  stir- 
ring, constantly,  until  all  the  lemon 
juice  is  blended  with  butter. 

Maitre  d'Hotel  Butter 

%  cup  butter 

y>  teaspoon  salt 

y%  teaspoon  paprika 

y>  tablespoon  finely  chopped  parsley 

YO,  tablespoon  Sunkist  lemon  juice 

Put  butter  in  a  bowl,  and  work 
with  a  wooden  spoon  until  it  is  soft 
and  creamy;  add  salt,  paprika, 
chopped  parsley,  and  lemon  juice, 
drop  by  drop.  Serve  with  steak 
or  chops. 

Pepper  Butter 

y,  cup  butter 

%  tablespoon  chopped  red  pepper 
y,  tablespoon  chopped  green  pepper 
%  tablespoon  chopped  parsley 

1  teaspoon  chopped  onion 
y£  chopped  clove  of  garlic 

2  teaspoons  Sunkist  lemon  juice 
Cream    butter;    add    other    in- 
gredients, and  mix  well.    Serve  on 
broiled  steak  or  chicken. 

Candied  Sunkist  Orange 

Peel 

Put  peel  from  eight  Sunkist 
oranges  in  cold  water;  heat  to 
boiling  point,  and  cook  gently, 


until  very  tender.  Drain;  put  in 
cold  water,  and,  when  cold,  remove 
membrane  and  soft  portion.  Boil 
one  cup  sugar  and  one-half  cup 
water  until  syrup  spins  a  thread; 
put  in  peel,  and  cook  gently,  until 
syrup  is  evaporated  and  peel  looks 
clear.  Drain  on  wire  cake  cooler, 
and  leave  in  open  air  until  thorough- 
ly dry.  Store,  and  use  as  required 
in  cakes  and  puddings. 

Candied  Lemon  Peel  may  be  pre- 
pared in  the  same  way. 

Orange  Loaf-Sugar 

Cut  sugar 
Sunkist  oranges 

Rub  the  entire  surface  of  blocks 
of  sugar  over  the  rind  of  Sunkist 
oranges  that  have  been  washed  and 
wiped  dry.  Store  in  a  glass  jar, 
and  use  as  required;  or,  roll  the 
blocks  of  orange  sugar,  force  through 
a  coarse  strainer,  and  use  like  plain 
sugar. 

Lemon  Loaf -Sugar 

Cut  sugar 
Sunkist  lemons 

Use  Sunkist  lemons,  and  follow 
directions  for  making  orange  loaf- 
sugar. 


Sunkist  Orange  and  Lemon 
Gut  Sugar 


23 


linn  iiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiiiiiiii 


Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiniiiiiiuiiiiiii  nun 


For  the  Preserve  Closet 


Strawberry  Jelly 

With  a  sharp  knife  remove  all 
the  outside,  thin,  yellow  rind  from 
Sunkist  oranges.  Squeeze  out  the 
juice  and,  with  a  spoon,  scrape  off 
any  remaining  pulp.  Put  the  thick, 
white,  inner  peel  through  a  meat- 
chopper (there  should  be  one 
cupful);  add  the  juice  of  one  Sun- 
kist lemon,  and  let  stand  one  hour. 
Add  three  cups  water;  bring  to 
boiling  point,  and  boil  five  minutes. 
Let  stand  over  night.  Again  bring 
to  boiling  point;  boil  ten  minutes, 
and  add  one  quart  strawberries, 
hulled,  washed,  drained,  and 
mashed,  and  boil  fifteen  minutes, 
or  until  juice  is  extracted  from 
strawberries.  Drain  through  can- 
ton flannel  jelly  bag.  Bring  juice 
to  boiling  point;  boil  five  to  seven 
minutes;  measure;  add  an  equal 


quantity  of  sugar;  boil  five  minutes, 
and  pour  into  sterilized  jelly 
glasses. 

If  a  stiff er  jelly  is  desired,  use 
more  white  skin  from  Sunkist 
oranges. 

If  a  larger  quantity  of  jelly  is  to 
be  made  at  one  time,  it  will  be 
necessary  to  proportionately  in- 
crease the  length  of  time  for 
boiling. 

Mint  Jelly,  with  Orange 
Pectin 

Heat  two  cups  of  Orange  Pectin 
Extraction  to  the  boiling  point; 
boil  five  minutes;  add  two  cups 
sugar  and  vegetable  color  paste, 
to  tint  a  delicate  green,  and  boil 
five  minutes.  Add  two  drops  of 
oil  of  peppermint;  mix  well,  and 
turn  into  sterilized  jelly  glasses. 


24 


Sunkist   Recipes  IIHIIIIHIIIIIIIIIIIIIIIIIIIIIIIIIHIII  iimi 


Jellied  Oranges,  Cut  in 
Sections 

Remove  a  piece  one  inch  in 
diameter  from  the  navel  ends  of 
Sunkist  oranges.  Remove  juice 
and  pulp  with  a  teaspoon,  and 
strain  through  cheesecloth.  With 
first  two  fingers  take  out  as  much 
as  possible  of  the  white  inner  mem- 
brane from  the  orange  skin.  Use 
juice  to  make  orange  jelly,  and 
fill  orange  skins.  Place  in  upright 
position  in  a  pan  of  crushed  ice, 
and  leave  until  firm.  Cut  in 
halves,  then  in  thirds,  and  serve 
with  or  without  whipped  cream. 

Pineapple  Jelly 

1  tablespoon  gelatine 

%  cup  cold  water 

y*  cup  boiling  water 

}4  cup  canned  pineapple  syrup 

3  tablespoons  Sunkist  lemon  juice 

%  cup  sugar 

3  tablespoons  pineapple  cubes 

3  tablespoons  Maraschino  cherries 

3  tablespoons  cut  walnut  meats 

3  tablespoons  cubes  of  orange 

Soak  gelatine  in  cold  water; 
dissolve  in  boiling  water,  and  add 
pineapple  syrup,  Sunkist  lemon 
juice,  and  sugar.  When  gelatine  is 
beginning  to  get  stiff,  stir  in  the 
fruit  and  nuts,  of  which  there 
should  be,  in  all,  three-fourths  of 
a  cup.  Turn  into  a  mold,  and  chill. 

Lemon  Jelly 

1  }/2  cups  cold  water 
1  cup  sugar 

4  cloves 

^2-inch  stick  cinnamon 

1  tablespoon  gelatine 

2  tablespoons  cold  water 

y,  cup  Sunkist  lemon  juice 
Few  grains  salt 

Put  sugar,  water,  cloves  and 
cinnamon  in  saucepan;  place  on 
range;  stir  until  sugar  has  dissolved, 


and  bring  to  boiling  point.  Add 
gelatine  which  has  soaked  in  cold 
water  five  minutes.  Stir  until 
gelatine  has  dissolved;  then  add 
Sunkist  lemon  juice  and  salt. 
Strain  into  a  mold,  dipped  into 
cold  water,  and  chill.  Spices  may 
be  omitted. 

For  Macedoine  Pudding,  add, 
when  jelly  begins  to  stiffen,  a  mix- 
ture of  fruits,  cut  in  pieces  and 
drained.  Mold  and  chill. 

For  Lemon  Sponge,  when  mix- 
ture begins  to  stiffen,  beat  with 
egg-beater  until  very  light  and 
frothy.  Mold  and  chill. 

For  Jelly  in  Layers,  divide  jelly 
in  three  portions,  and  put  one 
portion  in  bottom  of  mold.  When 
firm,  decorate,  if  desired,  with 
candied  cherries,  and  cover  with  a 
second  portion,  beaten  until  light. 
When  that  is  firm,  cover  with  a 
layer  of  plain  jelly.  Mold,  chill, 
cut  in  slices,  and  serve.  The 
different  layers  may  be  colored 
pink  and  green. 

For  Snow  Pudding,  add  to  lemon 
sponge  the  stiffly-beaten  whites  of 
two  eggs.  Mold,  chill,  and  serve 
with  boiled  custard. 

Mint  Jelly,  with  Gelatine 

5  sprigs  mint 

%  cup  water 

1%  tablespoons  gelatine 

y£  cup  cold  water 

$4  cup  sugar 

Juice  of  1  Sunkist  lemon 

Green  color  paste 

Boil  sprigs  of  mint  and  two- 
thirds  cup  of  water  for  five  minutes. 
Soak  gelatine  in  one-half  cup  cold 
water;  add  to  boiling  mint  and 
water,  with  sugar  and  Sunkist 
lemon  juice.  Color  a  delicate  green 
with  vegetable  color  paste;  strain 
into  four  small  molds;  chill,  and 
serve  with  roast  lamb  or  lamb  chops. 


25 


(Hill  Illlllllllllllllllllllllllllllllllllllll 


Sunkist  Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  linn 


Lemon  Pectin  Extraction 

Use  the  inner  white  peel  of  Sun- 
kist lemons,  and  follow  directions 
for  Orange  Pectin  Extraction. 

Orange  Pectin  Extraction 

With  a  sharp  knife  remove  every 
particle  of  the  outside,  thin,  yellow 
rind  from  Sunkist  oranges.  Re- 
move the  white  peel  from  the 
orange  and  put  it  through  a  meat 
chopper.  To  each  cupful,  pressed 
down,  of  chopped  white  peel,  add 
the  juice  of  one  Sunkist  lemon,  and 
let  stand  one  hour.  Add  two  cups 
of  water;  heat  to  boiling  point,  and 
let  boil  five  minutes.  Let  stand 
over  night;  add  four  cups  of  water; 
heat  to  boiling  point,  and  boil  ten 
minutes.  Strain  through  a  canton 
flannel  jelly  bag.  This  extraction 
can  be  poured  at  once  into  sterile 
bottles  and  kept  until  needed,  or 
flavored,  as  desired,  and  made 
into  jelly. 

Lemon  Extract 

When  only  the  juice  is  to  be  used 
from  a  number  of  Sunkist  lemons, 
carefully  wash  and  wipe  the  the 
fruit;  then  grate  the  yellow  rind  off, 
being  particular  that  not  any 
white  inner  skin  is  grated.  Put 
yellow  grated  rind  into  a  small 
bottle,  cover  with  pure  grain 
alcohol,  cork  tightly,  and  set  away 
for  several  weeks.  Strain,  and  the 
extract  is  ready  for  use. 

Sunkist  orange  extract  is  made  in 
the  same  way. 


Orange  Fritters 

2  Sunkist  oranges 

legg 

l/4  cup  milk 

%  cup  flour 

YT,  teaspoon  baking-powder 

%  teaspoon  sugar 

%  teaspoon  salt 

y£  tablespoon  cooking  oil 

Beat  egg  until  light;  add  milk, 
flour,  sifted  with  baking-powder, 
sugar  and  salt,  and  oil  or  melted 
butter.  Beat  until  smooth.  Pare 
Sunkist  oranges,  removing  mem- 
brane with  peel;  cut  in  slices,  and 
sprinkle  with  sugar  and  a  few  drops 
Sunkist  lemon  juice.  Have  deep 
fat,  hot  enough  to  brown  a  piece  of 
bread  while  counting  to  sixty.  Dip 
orange  sections  in  batter  mixture, 
and  fry  in  deep  fat  until  puffed  and 
brown.  Do  not  fry  too  many  at 
one  time.  Drain  on  brown  paper; 
sprinkle  with  powdered  sugar,  and 
serve  with  orange  sauce. 

Sweet  Croquettes 

1  cup  stale  cake  crumbs 

%  cup  chopped,  blanched  almonds  or 

shredded  cocoanut 
Grated  rind  }£  Sunkist  lemon 
]/2  tablespoon  Sunkist  lemon  juice 
^  cup  Sunkist  orange  juice 
1  egg  yolk 
1  egg  white 
Fine  cake  crumbs 

Mix  first  four  ingredients  in  sauce- 
pan; add  Sunkist  orange  juice,  to 
moisten,  and  let  stand  ten  minutes. 
Heat  to  boiling  point;  remove  from 
fire;  add  egg  yolk,  and  cool.  Shape  as 
croquettes;  dip  in  egg  white,  beaten 
slightly,  with  one  tablespoon  cold 
water;  roll  in  sifted  dry  bread  or 
cake  crumbs,  and  fry  in  deep  fat. 
Sprinkle  with  powdered  sugar,  and 
serve  with  chocolate  sauce. 


26 


mi" iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist   Recipes 


Orange  Fondant 

2  cups  sugar 

X  cup  Sunkist  orange  juice 

Yelloiv  rind  1  Sunkist  orange 

Put  sugar,  Sunkist  orange  juice 
and  a  few  pieces  of  yellow  orange 
rind  in  saucepan,  and  boil  to  238 
degrees,  or  until  syrup  spins  a  long 
thread. 

Pour  onto  a  marble  slab  or  a  large 
white  agate  tray  or  platter,  and 
leave  until  cool.  Remove  orange 
rind,  and  work  syrup  with  a  broad 
spatula,  or  a  wooden  butter-hand, 
until  it  gets  white  and  creamy; 
then  knead  until  smooth.  Keep 
covered  in  a  glass  jar  until  wanted, 
coloring  with  yellow  color  paste,  if 
a  deeper  color  is  desired. 

Orange  Bonbons.  For  the  cen- 
tres, shape  fondant  in  small  balls, 
and  leave  on  paraffin  paper 
several  hours  or  over  night.  Place 
more  fondant  in  small  saucepan, 
over  hot  water,  and  stir  until 
melted.  Drop  centres,  one  at  a 
time,  in  the  melted  fondant,  re- 
moving with  candy-dipper,  or  a 
two-tined  fork,  to  paraffin  paper. 
Nuts,  candied  cherries  or  orange 
straws  may  be  dipped  in  the 
fondant.  Fondant  balls  may  be 
dipped  in  melted  chocolate. 

Orange  Cocoanut  Creams.  Melt 
one  cup  orange  fondant  over  hot 
water;  stir  in  one  cup  shredded 
cocoanut,  using,  if  possible,  the 
long  shreds  for  sale  by  wholesale 
confectioners.  Drop  from  two- 
tined  fork,  in  irregular  mounds,  on 
paraffin  paper. 

Orange  Mints.  Melt  orange 
fondant  over  hot  water;  then  drop 
from  tip  of  spoon,  in  perfect 
rounds,  on  paraffin  paper. 


Rhubarb  Jelly* 

Follow  directions  for  making 
strawberry  jelly,  using  rhubarb  in 
place  of  strawberries. 

Orange  Straws 

Follow  directions  for  candied 
orange  peel,  cutting  peel  in  thin 
strips  with  scissors  after  the  first 
cooking.  When  dry,  roll  in  granu- 
lated sugar,  and  store  in  glass  jars. 

Chocolate  Candied  Orange 
Peel 

Candied  orange  peel 
Confectioners'  chocolate 

Melt  confectioners'  dipping  choc- 
olate in  saucepan  over  hot  water. 
Let  water  come  to  the  boiling 
point;  then  remove  from  fire,  and 
chocolate  will  melt.  It  should  not 
be  allowed  to  reach  a  higher 
temperature  than  125  degrees. 
Beat  until  cool  (about  82  degrees) ; 
then  dip  each  piece  of  candied 
orange  peel,  separately,  in  the 
chocolate;  put  on  paraffin  paper, 
or  piece  of  white  oilcloth,  and  cool 
quickly. 


Sunkist  Orange  Bonbon* 


27 


nun iiiiiiiiiiiiiiiiiiiHiiiiiiiiiiHiiiiiii  Sunkist   Recipes  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniii mm 


Spinach*  with  Sunkist  Lemon  and  Hollandaiae  Sauce 


Spinach,  with  Sunkist 
Lemon 

Wash  one  peck  Spinach  thor- 
oughly, and  steam  over  hot  water 
until  tender.  Chop  fine;  season 
with  salt  and  paprika.  Of  three 
hard-cooked  eggs,  reserve  some  for 
garnish,  and  put  remainder  through 
potato-ricer.  Add  to  spinach,  and 
reheat  with  three  tablespoons  butter ; 
add  two  tablespoons  Sunkist  lemon 
juice;  garnish  with  roses,  cut  from 
hard-cooked  white  of  egg,  and  serve 
with  Horseradish  Hollandaise  Sauce. 
Serve  with  lamb  chops  or  cutlets. 

Arlington  Asparagus 

Cut  rings  one-third  inch  wide 
from  a  lemon,  and  remove  the  pulp. 
Cut  crusts  from  oblong  pieces  of 
toast,  and  moisten  with  water,  in 
which  asparagus  has  been  cooked. 
Put  stalks  of  boiled  asparagus 
through  lemon  peel  rings,  and 
arrange  on  toast.  Brush  rings  with 
melted  butter,  and  serve  very  hot, 
with  Hollandaise  Sauce,  Mousse- 
laine  Sauce,  or  melted  butter, 
poured  over  the  asparagus. 


Oyster  Plant,  with  Fine 

Herbs 

1  bunch  oyster  plant 
Juice  1  Sunkist  lemon 
3  tablespoons  butter 

1  teaspoon  chopped  parsley 
X  teaspoon  chopped  chives 
Salt 

Pepper 

Wash  and  scrape  oyster  plant. 
Put  at  once  into  cold  water  with  the 
lemon  juice,  and  let  stand  ten 
minutes.  Cut,  crosswise,  in  one- 
inch  slices,  and  cook  in  boiling 
salted  water,  to  cover,  until  soft; 
drain;  add  three  tablespoons  butter, 
and  reheat.  Sprinkle  with  parsley, 
chives,  salt  and  pepper,  and  serve. 

Artichokes,  Italian  Style 

2  French  artichokes 
1  Sunkist  lemon 
Parsley 

1  teaspoon  sweet  herbs 
$4  cup  brown  stock 
]/2  cup  tomatoes 
>£  cup  mushroom  liquor 

Cut  artichokes  in  quarters,  and 
remove  the  choke.  Rub  over  with 
Sunkist  lemon;  parboil  fifteen  min- 
utes in  water  with  one-half  tea- 


28 


Sunkist   Recipes 


spoon  salt  and  one  tablespoon  Sun- 
kist lemon  juice,  and  drain.  Place 
in  casserole,  with  sweet  herbs, 
brown  stock  and  two  teaspoons 
Sunkist  lemon  juice.  Cover,  and 
cook  in  oven  until  tender.  Re- 
move; strain  liquor  in  pan;  add  to 
it  tomatoes,  stewed  and  strained, 
mushroom  liquor,  and  one-half 
tablespoon  chopped  parsley.  Cook 
ten  minutes;  season,  to  taste,  and 
pour  over  artichokes. 

Beet  Relish 

1  cup  cooked  beets 

3  tablespoons  horseradish 

2  teaspoons  powdered  sugar 
1  teaspoon  salt 

4  tablespoons  lemon  juice 

Chop  the  beets,  which  should  be 
cold,  and  add  other  ingredients. 
Serve  with  cold  sliced  meat. 

Carrots  and  Turnips, 
Princess 

1  cup  carrot  strips 
1  cup  turnip  cubes 
1  cup  Princess  Sauce 
Chopped  parsley 

Wash  and  scrape  carrots,  and 
cut  in  two-inch  strips.  Wash  and 
pare  white  turnips,  and  cut  in  half- 
inch  cubes.  Steam  until  tender; 
moisten  with  Princess  Sauce  (see 
page  20),  and  sprinkle  with  chopped 
parsley. 


Cauliflower  Mousselaine 

Remove  leaves;  cut  off  stalk,  and 
soak  cauliflower  thirty  minutes, 
head  down,  in  cold  water,  to  cover. 
Cook,  head  up,  twenty  minutes, 
or  until  soft,  in  boiling  water,  to 
which  is  added  one  tablespoon, 
each,  of  salt  and  lemon  juice. 
Drain;  separate  into  flowerets,  and 
over  it  pour  Mousselaine  Sauce. 

Princess  Potatoes 

Wash  and  pare  large  potatoes, 
and  shape  with  an  apple-corer;  then 
cut  the  cylinders  thus  made  into 
half-inch  lengths,  crosswise.  Soak 
in  cold  water;  drain;  cook  in  boil- 
ing salted  water  two  minutes;  then 
let  stand  ten  minutes  in  ice-water. 
Drain;  dry  with  towels,  and  fry  in 
deep  fat  until  soft,  but  not  brown. 
When  all  potato  is  fried,  put  it  back 
into  frying-basket,  and  plunge  it 
altogether  in  very  hot  fat,  and  fry 
until  crisp  and  brown.  Drain  on 
brown  paper;  put  in  serving-dish, 
and  cover  with  Princess  Sauce. 

Sauted  Tomatoes 

Wipe,  and  remove  slices  from  top 
and  bottom  of  tomatoes.  Cut  in 
halves,  crosswise,  sprinkle  with  salt, 
pepper,  and  flour,  and  saute  in 
butter.  Remove  to  circular  pieces 
of  sauted  bread,  and  on  each  put  a 
tablespoon  of  Horseradish  Holland- 
aise  Sauce. 


Sunkist  Orange  Basket 


Sunkist  Orange  Basket 


29 


nun  HIIIIII  ..........  iiiiiiuiiiniiiiiiiii 


Sunkist   Recipes 


IIIIIIIIIIIIIIIIIIIIIIIIIHIIIIIIIIIHIF  nun 


Lemon  Honey  Sandwiches 

1  cream  cheese 

4  tablespoons  lemon  honey 

Bread 

Work  the  cheese  with  a  silver 
fork  until  it  is  soft;  add  lemon 
honey,  and  mix.  Cut  bread  in  thin 
slices;  spread  with  mixture;  put 
together  in  pairs,  and  cut  in  tri- 
angles or  strips.  This  mixture  can 
be  spread  on  thin  crackers,  and 
sprinkled  with  chopped  nuts. 

Orange  Honey  Sandwiches 

1  cup  sugar 
M  cup  water 

%  cup  Sunkist  orange  juice 

}4  cup  finely-chopped  Sunkist  orange 

peel 
K  teaspoon  vanilla 

Boil  sugar,  water  and  orange 
juice  until  syrup  will  spin  a  thread 
when  dropped  from  tip  of  spoon. 
Add  orange  peel,  from  which  the 
white  must  be  removed  before  peel 
is  chopped,  and  one-half  teaspoon 
vanilla.  Again  bring  to  boiling 
point;  cool,  and  use  as  sandwich 
rilling  between  thin  slices  of  but- 
tered bread. 

Savory  Butter  Sandwiches 

2  teaspoons  Sunkist  lemon  juice 
2  teaspoons  anchovy  paste 

2  teaspoons  mustard 

4  teaspoons  Roquefort  cheese 

4  tablespoons  butter 

Put  all  ingredients  into  a  bowl; 
beat  until  smooth  and  creamy; 
spread  on  crackers;  cover  each  with 
another  cracker,  and  use  with  cock- 
tails or  simple  salads. 


Orange  Bread 

1  yeast  cake 

Yt  cup  lukewarm  water 

legg 

1  tablespoon  melted  butter 

1  tablespoon  melted  lard 

1  teaspoon  salt 

2  tablespoons  sugar 

Grated  rind  2  Sunkist  oranges 
}4  cup  Sunkist  orange  juice 

3  cups  flour 

Dissolve  yeast  in  warm  water; 
add  egg  well  beaten,  butter,  lard, 
salt,  sugar,  grated  Sunkist  orange 
rind,  Sunkist  orange  juice,  and  flour. 
Beat  until  smooth,  adding  more 
flour,  if  necessary;  knead  until 
smooth  and  elastic;  let  rise  till 
double  its  bulk;  shape  in  double 
loaf;  put  in  breadpan;  let  rise 
again  to  double  its  bulk,  and  bake 
one  hour  in  a  moderate  oven.  This 
bread  is  delicious  with  orange  mar- 
malade for  afternoon  tea. 

Orange  Peel  Bread 

1  cup  scalded  milk 
3  tablespoons  molasses 
1  teaspoon  salt 
1  yeast  cake 

cup  lukewarm  water 
cups  bread  flour 
cups  Graham  flour 
cup  candied  orange  peel 
K  cup  pecan  nut  meats 

Mix  milk,  molasses  and  salt;  when 
lukewarm,  add  yeast  cake,  dissolved 
in  lukewarm  water,  and  flour;  mix; 
then  add  orange  peel  (see  page  23) 
and  nuts,  cut  in  small  pieces. 
When  thoroughly  mixed,  let  rise 
until  double  its  bulk;  cut  down  with 


30 


Sunkist   Recipes 


iniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiu  nun 


caseknife,  and  fill  small  buttered 
baking-powder  boxes  one-third  full; 
let  rise  to  double  its  bulk,  and  bake 
in  a  moderate  oven.  This  mixture 
can  be  baked  in  muffin-tins,  and 
served  while  hot. 

Colonial  Sandwiches 

Slice  cold  orange  peel  bread  (see 
page  30)  as  thinly  as  possible; 
spread  with  creamed  butter,  and 


serve  on  a  fancy  plate,  covered  with 
a  doily. 

Toasted  Marmalade 
Sandwiches 

Cut  two  thin  slices  of  bread, 
spread  with  butter;  then  spread 
lightly  with  Sunkist  orange  marma- 
lade. Put  slices  together,  toast, 
cut  in  halves  crosswise,  and  serve 
immediately. 


Sliced  Sunkist  Lemon,  Nut  Cloves  and  Cherries 


31 


nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiii  Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!  linn 


1 

f 

y      \ 

Salads  and  Dressings 
Desserts  and  Beverages 


Orange  and  Peanut  Salad 

1  banana 

2  Sunkist  oranges 
y£  cup  peanuts 
Lettuce 

French  dressing 

Remove  skin  from  banana ;  scrape, 
and  cut  in  quarters  (lengthwise)  and 
thirds  (crosswise),  and  roll  in  pea- 
nuts, finely  chopped.  Pare  oranges, 
cut  in  slices  (crosswise) ;  stamp  out 
centre,  and  insert  a  piece  of  banana 
through  each  slice.  Arrange  on  bed 
of  lettuce,  and  serve  with  French 
dressing. 

Peanut  Rice  Salad 

3  tablespoons  rice 
Boiling  salted  water 

1  cup  Sunkist  orange  juice 
}4  cup  finely-chopped  peanuts 


Cream  cheese  balls 
Lettuce 
French  dressing 

Wash  rice;  cook  seven  minutes  in 
boiling  salted  water.  Drain;  cover 
with  orange  juice,  and  cook,  in 
double  boiler,  until  rice  is  tender. 
Cool ;  mix  (using  a  fork)  with  finely- 
chopped  peanuts;  sprinkle  with 
salt;  arrange  on  lettuce  leaves  with 
small  balls  made  from  cream  cheese, 
and  serve  with  French  dressing. 

New  York  Salad 

4  slices  pineapple 

^2  cup  celery 

K  cup  nuts  chopped 

2  Sunkist  oranges 

Cream  mayonnaise 

Lettuce 

Arrange  slices  of  pineapple  on 
nests  of  lettuce  leaves.  Cut  celery 


32 


III!!!  Illllllllllllllllllllllllllllllllllllin 


Sunkist    Recipes 


IIIIIIIIIIIIIIIIIIIHIIIIIIHIIIIIIIHII  HUH 


in  slender  strips,  one  and  one-half 
inches  long,  and  mix  with  nut 
meats.  Pile  in  centre  of  pineapple, 
and  garnish  with  four  sections  of 
Sunkist  orange,  free  from  mem- 
brane, laid  symmetrically  on  pine- 
apple. Pass  dressing  separately. 

Fig  and  Cheese  Salad 

Mix  cream  cheese  with  pignolia 
nuts  that  have  been  browned  in  the 
oven.  Season  with  salt  and  moisten 
with  Sunkist  orange  juice  or  cream. 
Fill  fresh  or  canned  figs  with  cheese 
mixture;  arrange  on  lettuce  leaves; 
garnish  with  thin  slices  of  Sunkist 
oranges,  cut  in  quarters  and  sprin- 
kled with  finely-chopped  pignolia 
nuts,  and  serve  with  Honey  Dressing 
(see  page  34). 

Mock  Lobster  Salad 

2  cups  cooked  haddock 

2  cups  celery 

2  tablespoons  pimento 

1  cup  mayonnaise  dressing 

2  tablespoons  Sunkist  lemon  juice 
Mix  cold,  flaked,  boiled  haddock 

with  finely-chopped  pimento;  sea- 
son with  salt,  paprika,  and  Sunkist 
lemon  juice,  and  let  stand  one-half 
hour.  Add  celery,  finely  chopped, 
and  two  tablespoons  mayonnaise 
dressing.  Stir  lightly;  pile  on  crisp 
lettuce  leaves,  and  cover  with  dress- 
ing. Garnish  with  Sunkist  lemon, 
cut  in  fancy  shapes  and  decorated 
with  paprika. 

Ginger  Ale   Fruit   Salad 

tablespoons  gelatine 
2  tablespoons  cold  water 
y$  cup  boiling  water 

1  cup  ginger  ale 

2  tablespoons  sugar 
Few  grains  salt 
Juice  1  Sunkist  lemon 

cup  white  grapes 


cup  apple  dice 
cup  celery 


X  cup  canned  pineapple  cubes 
y.  cup  preserved  ginger 
Cream  mayonnaise  dressing 

Soak  gelatine  in  cold  water;  dis- 
solve in  boiling  water;  add  ginger 
ale,  sugar,  salt,  and  Sunkist  lemon 
juice.  When  jelly  begins  to  set,  fold 
in  white  grapes  (skinned  and 
seeded),  apples  (pared,  cored,  and 
cut  in  small  pieces),  celery  (cut  in 
small  strips),  pineapple  (shredded), 
and  ginger  (cut  fine).  Turn  into  a 
ring  mold;  chill,  and  serve  on  let- 
tuce leaves.-  Fill  centre  with  Cream 
Mayonnaise  Dressing  (see  page  35). 

Jellied  Vegetable  Salad. 

1  tablespoon  gelatine 

%  cup  cold  water 

1  cup  boiling  water 

y±  cup  sugar 

6  tablespoons  Sunkist  lemon  juice 

1  teaspoon  salt 

y  cup  celery,  cut  in  pieces 
y  cup  cooked  peas 
y  cup  shredded  cabbage 
iy2  canned  pimentoes 

Soak  gelatine  in  cold  water,  and 
dissolve  in  boiling  water;  then  add 
sugar,  Sunkist  lemon  juice,  and  salt. 
Strain;  cool,  and  when  beginning  to 
stiffen,  add  celery  (cut  in  small 
pieces),  cabbage  (finely  shredded), 
peas,  and  pimento  (cut  in  small 
pieces).  Turn  into  a  mold,  and  put 
in  a  cold  place  to  stiffen.  Unmold, 
and  serve  on  lettuce,  with  Cream 
French  Dressing  (see  page  35). 

French  Dressing 

y,  teaspoon  salt 
l/$  teaspoon  paprika 
4  tablespoons  oil 

2  tablespoons  Sunkist  lemon  juice 
Mix  ingredients  in  order  given, 

and  stir  or  shake  thoroughly  just 
before  serving.  A  half-pint  glass 
jar,  with  screw  top,  or  a  French 
Dressing  bottle,  are  best  for  mixing. 


33 


nun  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiKiiiiiiii 


Sunkist   Recipes 


1  cup  in  all 


Frozen  Fruit  Salad 

1  tablespoon  melted  butter 

2  egg  yolks 

3^2  tablespoons  flour 

3  tablespoons  sugar 
1  teaspoon  salt 

^3  teaspoon  paprika 

Few  grains  cayenne 

%  cup  milk 

YJ,  cup  Sunkist  lemon  juice 

Sunkist  orange 

Cherries 

Pineapple 

Banana 

1  cup  cream 

Put  butter  in  double  boiler;  add 
well-beaten  egg  yolks  and  flour, 
mixed  with  sugar,  salt,  paprika,  and 
cayenne.  Then  add  milk  and  Sun- 
kist lemon  juice;  cook,  stirring  con- 
stantly, until  mixture  thickens. 
Strain  into  bowl;  beat  two  minutes; 
then  cool.  Add  one  cup  mixed 
fruit,  cut  in  small  pieces;  fold  in 
stiffly-beaten  cream;  put  into  a  pint 
brick  mold  or  baking-powder  boxes; 
cover  with  buttered  paper  and  tin 
cover;  pack  in  ice  and  salt,  and  let 
stand  two  hours.  Cut  in  slices, 
and  serve  on  lettuce. 

Orange  Salad 

2  Sunkist  oranges 
Few  grains  mustard 
French  dressing 
Watercress 


Sunkiat  Orange  Salad 


Pare  oranges,  cut  in  very  thin 
slices,  and  slices  in  quarters. 
Marinate  with  French  Dressing,  to 
which  is  added  a  few  grains  of 
mustard,  and  serve  on  a  bed  of 
watercress. 

Honey  Salad  Dressing 

X  cup  strained  honey 

3  egg  yolks 

y£  teaspoon  salt 

Yi  teaspoon  paprika 

1  tablespoon  Sunkist  lemon  juice 

1  cup  heavy  cream 

Heat  the  strained  honey  to  the 
boiling  point;  then  pour  slowly, 
while  beating  constantly,  onto  well- 
beaten  egg  yolks.  Cook  one  min- 
ute, stirring  constantly;  remove 
from  fire,  and  stir  occasionally,  until 
cool.  Add  salt,  paprika  and  Sun- 
kist lemon  juice;  and  just  before 
using,  add  cream,  beaten  until  stiff. 

Golden    Salad    Dressing 

%  cup  pineapple  juice 

%  cup  Sunkist  orange  juice 

2  tablespoons  Sunkist  lemon  juice 
yi  teaspoon  salt 

2  egg  yolks 
Ys  cup  sugar 
2  egg  whites 

Mix  pineapple  juice,  Sunkist 
orange  and  lemon  juice,  and  salt, 
and  heat  in  a  double  boiler.  Beat 
egg  yolks  until  thick  and  lemon- 
colored,  gradually  adding  one-half 
the  sugar;  then,  while  beating  con- 
stantly, add  hot  fruit  juices;  return 
to  double  boiler,  and  cook,  stirring 
constantly  until  thick  and  smooth. 
Beat  whites  of  eggs  until  stiff;  add 
remaining  sugar,  and  combine  with 
first  mixture  just  before  removing 
from  fire. 


34 


nun  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  nun 


Sunkist  Star  Salad 


Star  Salad 

On  individual  plates  of  lettuce 
arrange,  in  star  pattern,  five  sections 
of  grapefruit,  free  from  membrane; 
on  these  place  five  sections  of  Sun- 
kist orange,  free  from  membrane. 
Cut  long,  slender  strips  of  figs,  and 
place  on  edge  of  Sunkist  orange 
sections.  Fill  spaces  between  orange 
star  points  with  finely-cut  dates. 
Serve  with  French  Dressing,  made 
with  Orange  Vinegar. 

Mayonnaise  Dressing 

>£  teaspoon  mustard 

>2  teaspoon  salt 

]4  teaspoon  powdered  sugar 

Few  grains  cayenne 

1  egg  yolk 

2  tablespoons  Sunkist  lemon  juice 
s/4  cup  olive  or  peanut  oil 

Sift,  together,  mustard,  salt, 
sugar  and  cayenne;  add  egg  yolk 
and  one-half  teaspoon  Sunkist 
lemon  juice.  While  stirring  con- 
stantly, add,  drop  by  drop,  three 
teaspoons  of  oil;  then  add  oil,  in  a 
fine,  steady  stream,  continuing  the 
beating,  and  thinning  occasionally 
with  lemon  juice,  until  all  the  oil 
and  lemon  juice  is  used. 


Boiled  Salad  Dressing 

%  tablespoon  salt 
1  teaspoon  mustard 
1^4  tablespoons  sugar 
Few  grains  cayenne 

1  tablespoon  flour 

2  egg  yolks 

1^4  tablespoons  butter  or  oil 
YO,  cup  milk  (sweet  or  sour) 
%  cup  Sunkist  lemon  juice 

Mix  and  sift  dry  ingredients;  add 
egg  yolks,  slightly  beaten,  and  milk. 
Cook  over  boiling  water,  stirring 
until  thick.  Add  butter  and  Sun- 
kist lemon  juice;  strain,  and  cool. 


Cream  French  Dressing 

To  French  Dressing  add  three 
tablespoons  heavy  cream,  and  shake 
until  well  blended. 

Martinique  French 
Dressing 

To  French  Dressing  add  one-half 
teaspoon  finely-chopped  parsley  and 
one-half  tablespoon  finely-chopped 
green  pepper. 


35 


nun  iiiiiiiJiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHi 


Sunkist   Recipes 


iiiuiiiiiiniiiiiiHiiiwiiiiiiniiiii  HUH 


French  Dressing,  with 
Orange  Vinegar 

}/2  teaspoon  salt 
*4  teaspc-on  paprika 
4  tablespoons  olive  oil 
2  tablespoons  Sunkist  orange  vinegar 
Mix  ingredients,  in  order  given, 
and  stir  or  shake  thoroughly  in  a 
glass  jar  just  before  using. 

Marshmallow    Salad 

2  Sunkist  oranges 

8  marshmallows 

1  slice  canned  pineapple 

Chopped  parsley 

>£  cup  white  grapes 

%  cup  nut  meats 

Pimento 

Golden  Fruit  Salad  Dressing 

Lettuce 

Cut  oranges  in  two;  remove  pulp 
carefully;  then  pull  out  all  mem- 
brane, leaving  orange  cups.  Cut 
pineapple,  marshmallows  and  nuts 
in  small  pieces;  skin  and  seed  the 
grapes  before  measuring,  and  mix 
all  with  orange  pulp  and  a  little 
dressing.  Fill  orange  cups;  cover 
with  dressing,  and  cross  two  strips 
of  pimento  on  the  dressing.  Place 
one-half  a  grape  on  centre  of.salad 
and  a  bit  of  chopped  parsley  be- 
tween the  strips  of  pimento. 


Sunkist  Marshmallow  Salad 


Cream  Mayonnaise 
Dressing 

To  Mayonnaise  Dressing  add, 
just  before  serving,  one-fourth  cup 
heavy  cream,  beaten  stiff. 

Russian  Salad  Dressing 

3  tablespoons  mayonnaise  dressing 
2  tablespoons  olive  oil 
1  tablespoon  Sunkist  lemon  juice 
1  tablespoon  tomato  catsup 

1  teaspoon  chopped  green  pepper 

2  drops  Tabasco  sauce 

Add  ingredients,  very  slowly,  to 
mayonnaise  dressing,  stirring  con- 
stantly. 

Thousand  Island  Salad 
Dressing 

^  cup  olive  oil 

Juice  YL  Sunkist  lemon 

Juice  YL  Sunkist  orange 

1  teaspoon  grated  onion 

1  tablespoon  chopped  parsley 

8  sliced  olives 

8  cooked  chestnuts 

Y*  teaspoon  salt 

%  teaspoon  paprika 

1  teaspoon  Worcestershire  sauce 

%  teaspoon  mustard 

Remove  shells  from  chestnuts, 
and  cook  in  boiling  salted  water 
until  soft;  then  cool,  and  cut  in 
thin  slices.  Put  all  the  ingredients 
in  a  pint  glass  jar;  cover,  and  shake 
until  smooth  and  slightly  thickened. 
Serve  on  Southern  lettuce,  cut  in 
quarters,  carefully  washed  and 
drained. 


36 


nun  iiiiiiniiiniiiiiiiiiiuiiiiiiiniiiii-i 


Sunkist    Recipes 


Hiimiiiiiiuiinniintiiniiittiiiii  nun 


Orange  Fruit  Cake 

^  cup  butter 

Y$  cup  sugar 

legg 

%  cup  Sunkist  orange  marmalade 

2  cups  flour 

1  teaspoon  baking-powder 
yi  teaspoon  soda 

}&  teaspoon  cinnamon 
yi  teaspoon  cloves 
y$  cup  chopped  raisins 
y$  cup  chopped  nut  meats 

Cream  the  butter;  add,  gradually, 
one-half  the  sugar;  beat  egg  until 
light;  add  remaining  sugar,  and 
combine  mixtures;  then  add  the 
marmalade.  Sift  together  the  flour, 
soda,  baking-powder,  cinnamon  and 
cloves,  and  add  to  mixture  with 
raisins  and  nuts.  Bake  in  one  loaf 
in  a  moderate  oven. 

Orange  Roly-Poly 

2  cups  flour 

4  teaspoons  baking-powder 

1  teaspoon  salt 

4  tablespoons  butter 

24  cup  milk,  scant 

^2  cup  sugar 

4  Sunkist  oranges 

Grated  rind  1  Sunkist  orange 

y£  cup  water 

Mix  and  sift  flour,  baking-powder, 
and  salt.  With  tips  of  fingers  rub 
in  two  tablespoons  butter,  and  mix, 
to  a  dough,  with  milk.  Roll  out 
one-half  inch  thick,  and  cover  with 
small  pieces  of  Sunkist  orange  pulp. 
Mix  sugar,  orange  rind,  and  remain- 
ing butter,  and  sprinkle  two-thirds 
of  it  over  the  orange.  Roll  up; 
pinch  ends  together;  place  in  bak- 
ing-dish; sprinkle  with  remaining 
sugar,  surround  with  water,  and 
bake  about  thirty  minutes.  Serve 
with  an  orange  or  lemon  sauce. 


Orange  Jelly  Roll 

3  egg  whites 

3  egg  yolks 

1  cup  sugar 

Grated  rind  1  Sunkist  orange 

y$  cup  Sunkist  orange  juice 

1  cup  flour 

1  teaspoon  baking-powder 

%  teaspoon  salt 

Beat  egg  whites  until  stiff;  add 
yolks,  one  at  a  time,  and  continue 
beating;  add  sugar,  gradually;  add 
grated  Sunkist  orange  rind  and 
Sunkist  orange  juice.  Fold  in  flour, 
mixed  and  sifted  with  baking- 
powder  and  salt.  Line  bottom  of 
dripping-pan  with  paper,  and  butter 
paper  and  sides  of  pan.  Pour  in 
cake  mixture,  spread  evenly,  and 
bake  in  a  moderate  oven  twelve 
minutes.  Take  from  oven  and 
turn  onto  a  paper  sprinkled  with 
powdered  sugar.  Remove  paper 
and  cut  crusty  edges  from  four  sides 
of  cake,  working  rapidly.  Spread 
with  Orange  Jelly  (see  page  19). 
Roll,  and  wrap  in  the  sugared  paper, 
that  cake  may  be  held  in  shape. 

Orange  Pie  Filling 

1  cup  sugar 

%  cup  flour 

y±  teaspoon  salt 

Grated  rind  1  Sunkist  orange 

1  cup  Sunkist  orange  juice 
Juice  }4  Sunkist  lemon 

2  tablespoons  butter 

3  egg  yolks 

Mix  sugar,  flour,  salt  and  grated 
rind;  add  fruit  juice,  and  cook  in 
double  boiler  ten  minutes,  stirring 
until  thickened,  and  afterward, 
occasionally.  Add  butter  and  egg 
yolks  beaten  light;  cook  two 
minutes,  and  cool.  Finish  like 
lemon  pie. 


37 


Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiii  nun 


Genoa  Cake 

1  cup  butter 

Cliopped  rind  1  Sunkist  lemon 

1  cup  sugar 

4  egg  yolks 

1%  cups  flour 

K  teaspoon  cinnamon 

1  teaspoon  baking-powder 

y*  teaspoon  salt 

%  cup  almonds 

y±  cup  candied  cherries 

4  egg  whites 

Cream  butter;  add  yellow  rind  of 
Sunkist  lemon,  finely  chopped,  and 
add  sugar,  gradually.  Beat  egg 
yolks  until  thick  and  lemon-colored; 
add  to  first  mixture,  and  beat 
thoroughly.  Then  add  flour,  sifted 
with  baking-powder,  salt,  and  cin- 
namon; almonds,  blanched  and 
shredded;  cherries,  cut  in  small 
pieces,  and  egg  whites,  beaten  stiff. 
Mix  well  and  bake  in  pan,  lined  with 
paper,  buttered,  and  sprinkled  with 
two  tablespoons,  each,  of  flour  and 
sugar,  sifted  together.  Shredded 
cocoanut  or  raisins  may  be  substi- 
tuted for  the  almonds  and  cherries. 

Rolled  Orange  Wafers 

>2  cup  butter 

1  cup  sugar 

Grated  rind  1  Sunkist  orange 

1  teaspoon  soda 

1  tablespoon  cold  water 

>£  cup  Sunkist  orange  juice 

2  cups  flour 

Cream  butter;  gradually  add 
sugar  and  Sunkist  orange  rind,  beat- 
ing until  light;  dissolve  soda  in  cold 
water;  add  to  Sunkist  orange  juice, 
then  add,  alternately  with  flour,  to 
first  mixture.  Spread  mixture  on 
well-buttered  sheet  in  the  thinnest 
possible  layer,  and  bake  in  a  mod- 
erate oven.  When  baked,  cut  in 


squares;  quickly  roll  each  square, 
while  hot,  over  handle  of  a  wooden 
spoon,  and  arrange  on  a  doily- 
covered  plate. 

Orange  Sponge  Cake 

2  egg  yolks 

4  tablespoons  Sunkist  orange  juice 

y.  tablespoon  Sunkist  lemon  juice 

^4  cup  sugar 

%  teaspoon  grated  Sunkist  orange 

rind 

2  egg  whites 
1  cup  flour 
y,  teaspoon  soda 

Beat  egg  yolks  with  Sunkist 
orange  and  lemon  juice  until  thick 
and  yellow;  mix  sugar  and  grated 
Sunkist  orange  rind,  and  add,  grad- 
ually, to  egg  yolks;  add  stiffly- 
beaten  egg  whites,  and  cut  and  fold 
in  flour,  sifted  four  times  with  soda. 
Pour  into  a  buttered  and  floured 
cakepan,  and  bake  in  a  moderate 
oven  about  forty  minutes. 

Devil's  Food 

%  cup  butter 

1  cup  sugar 

2  egg  yolks 
yt  cup  milk 
1%  cups  flour 

3  teaspoons  baking-powder 
2  egg  whites 

2  squares  chocolate 

Grated  rind  y-t  Sunkist  orange 

Cream  butter;  add,  gradually, 
one-half  the  sugar  and  melted 
chocolate.  Beat  yolks  of  eggs  until 
thick  and  lemon-colored,  and  add 
gradually,  the  remaining  sugar. 
Combine  mixtures,  and  add  milk, 
alternately,  with  flour,  sifted  with 
baking-powder;  then  add  whites  of 
eggs,  beaten  stiff,  and  grated  Sun- 


38 


Illlll 


Sunkist   Recipes  iiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiii  HUH 


kist  orange  rind.  Bake  forty-five 
to  fifty  minutes.  Frost  with  Boiled 
Orange  Frosting.  When  frosting 
is  cool,  spread  a  thin  layer  of  melted 
chocolate  over  the  top. 

Lemon  Drop  Cookies 

>^  cup  butter 
Yz  cup  sugar 

1  egg 

y$  teaspoon  soda 

2  tablespoons  hot  water 

y.  tablespoon  Sunkist  lemon  juice 
Grated  rind  1  Sunkist  lemon 

$4  CUP  fl°ur 

Cream  butter;  add  sugar,  gradu- 
ally, and  egg,  beaten  until  thick 
and  light,  soda,  dissolved  in  hot 
water,  Sunkist  lemon  juice,  grated 
Sunkist  lemon  rind,  and  flour.  Mix 
well,  drop  from  tip  of  teaspoon  onto 
buttered  baking  sheet,  and  bake  in 
a  quick  oven. 

To  make  crisp  cookies,  use  one 
and  one-half  cups  flour  when  mix- 
ing; chill  thoroughly,  roll  very  thin, 
sprinkle  lightly  with  sugar,  cut  out, 
and  bake. 

Filled  Cookies 

^2  cup  butter 

1  cup  sugar 
legg 

y.  cup  milk 
2y*  cups  flour 

2  teaspoons  baking-powder 

Cream  the  butter,  add  sugar 
gradually,  and  egg  well  beaten. 
Mix  and  sift  flour  and  baking- 
powder,  and  add,  alternately  with 
milk,  to  first  mixture.  Chill,  roll 
out,  put  a  tablespoon  of  filling  in 
the  centre  of  one  cookie,  place 
another  on  top,  and  press  edges 
together.  Bake  on  buttered  tin 
sheet  in  a  quick  oven.  For  the 
filling  put  one-half  cup,  each,  of 


chopped  raisins,  walnuts  and  sugar 
in  saucepan,  add  two  tablespoons 
of  flour  and  one-fourth  cup  boiling 
water.  Bring  to  the  boiling  point; 
add  one  and  one-half  tablespoons 
Sunkist  lemon  juice;  cool,  and  use 
as  directed. 

Lemon  Queen  Cake 

y,  cup  butter 

1  cup  flour 

%  teaspoon  soda 

3  egg  whites 

^i  cup  powdered  sugar 

24  tablespoon  Sunkist  lemon  juice 

Cream  the  butter;  add,  gradually, 
two-thirds  of  the  flour,  sifted  with 
soda;  then  add  Sunkist  lemon  juice. 
Beat  whites  of  eggs  until  stiff;  add 
sugar,  gradually,  while  beating  con- 
stantly; combine  mixtures;  then 
fold  in  remaining  flour.  Bake 
forty  minutes  in  a  moderate  oven. 

Pastry 

iy,  cups  flour 

4  tablespoons  lard 
y.  teaspoon  salt 
y>  cup  cold  water 

3  tablespoons  butter 

Mix  flour  and  salt,  and  gently 
rub  in  lard  with  tips  of  fingers. 
Add  cold  water,  to  make  a  dough; 
turn  on  floured  cloth,  and  knead 
two  minutes.  Pat  with  rolling-pin; 
lift  to  prevent  sticking,  and  roll 
out  to  a  long,  rectangular  piece. 
Spread  two-thirds  of  it  with  the 
butter,  which  has  been  washed  in 
cold  water  to  free  it  from  butter- 
milk; fold  over  in  three  layers; 
turn  it  one-quarter  of  the  way 
around;  pat,  lift,  roll,  fold,  and 
turn  (do  this  three  times).  Roll, 
to  fit  pie-plate,  and  bake.  This 
is  a  particularly  good  paste  for 
turnovers  and  tartlet  shells. 


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HUH  i!ii!iiii!'.'iiiiiiiiiiiiiiiiiiiiiiii:!ii 


Sunkist    Recipes 


IIIIIIIIIIIIIIIIIIIIIIHIIIIIIIIIIIIIII!  nun 


Sunkist  Orange  Cake 


Orange  Cake 

yz  cup  butter 

1  cup  sugar 

2  eggs 

]/2  cup  Sunkist  orange  juice 
Grated  rind  1  Sunkist  orange 

1  tablespoon  Sunkist  lemon  juice 

cups  flour 
teaspoon  soda 

Cream  butter;  add  sugar,  gradu- 
ally, and  eggs,  beaten  until  thick 
and  lemon-colored.  Sift  flour  and 
soda  together  four  times;  add  alter- 
nately with  combined  fruit  juices 
and  rind  to  first  mixture.  Put  in 
buttered  and  floured  cake-pan,  and 
bake  in  a  moderate  oven  thirty-five 
or  forty  minutes.  Cover  with 
Boiled  Orange  Frosting  (see  page 
51). 

Orange  Cake  Filling 

Grated  rind  1  Sunkist  orange 
X  cup  sugar 

2  tablespoons  cornstarch 
^3  cup  boiling  water 

2  tablespoons  butter 

1  egg 

%  cup  Sunkist  orange  juice 

1  teaspoon  Sunkist  lemon  juice 


Put  grated  Sunkist  orange  rind, 
sugar  and  cornstarch  in  saucepan, 
mix  well,  pour  on  boiling  water, 
and  cook  ten  minutes,  stirring 
constantly;  then  add  butter.  Pour 
mixture  over  well-beaten  egg;  re- 
turn to  saucepan;  stir  constantly, 
and  cook  one  minute.  Add  Sun- 
kist orange  juice  and  Sunkist 
lemon  juice;  beat  well,  and  when 
cool,  use  as  a  filling  in  layer  cake. 

Citrus  Souffle 

1  tablespoon  butter 
i/§>  cup  sugar 

Juice  2  Sunkist  lemons 
4  egg  yolks 
4  eggs  whites 

2  tablespoons  chopped  nuts 
Grated  rind  1  Sunkist  lemon 

Cream  butter;  add  sugar,  gradu- 
ally, and  yolks  of  eggs,  beaten  until 
thick  and  lemon-colored,  strained 
Sunkist  lemon  juice  and  grated  Sun- 
kist lemon  rind,  and  beat.  Fold 
in  the  stiffly-beaten  whites  of  eggs 
and  nuts.  Pour  into  a  well-but- 
tered pudding-dish,  set  in  a  pan  of 
hot  water,  and  bake  from  thirty  to 
forty  minutes  in  a  moderate  oven. 
Serve  immediately. 


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iniii  iiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist    Recipes 


iiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiii  nun 


Turkish  Delight 

2  ounces  sheet  gelatine 

1  yi.  cups  cold  water 

1  cup  sugar 

Grated  rind  1  Sunkist  orange    . 

Grated  rind  1  Sunkist  lemon 

Juice  1  Sunkist  orange 

Juice  1  Sunkist  lemon 

1  cup  nut  meats 

Soak  gelatine  in  one- half  cup 
cold  water  two  hours.  Dissolve 
sugar  in  remaining  water,  bring  to 
boiling  point;  add  soaked  gelatine, 
and  boil  twenty  minutes,  stirring 
until  gelatine  dissolves,  and  oc- 
casionally afterwards.  Add  juice 
and  rind  of  Sunkist  orange  and 
lemon;  strain;  add  chopped  nut 
meats;  pour  into  buttered  pan,  and 
when  cool,  cut  in  squares.  Roll 
each  piece  in  confectioners'  sugar. 

If  the  knife  sticks  when  cutting 
the  paste,  dip  the  knife  into  hot 
water. 

Orange  Fudge 

1^4  cups  sugar 
^2  cup  milk 

2  tablespoons  butter 

1  tablespoon  orange  juice 

Grated  rind  ]4  orange 

%  cup  candied  orange  peel 

Place  sugar  and  milk  in  sauce- 
pan, boil  five  minutes;  add  but- 
ter, Sunkist  orange  juice  and 
rind,  and  boil  until  stiff  enough  to 
form  a  soft  ball  when  tried  in  cold 
water.  Remove  from  fire;  cool; 
beat  until  creamy;  add  candied 
orange  peel,  cut  in  small  pieces; 
pour  into  a  buttered  pan,  and 
when  almost  firm  mark  in  squares. 


Orange  Balls 

Soak  Sunkist  orange  peels  three 
days  in  cold  water,  changing  the 
water  daily;  then  put  in  hot  water, 
and  boil  until  soft.  Drain,  wipe 
dry  with  cheesecloth,  chop  fine, 
and  measure.  Take  an  equal 
amount  of  sugar,  and  for  each  one- 
third  of  a  cup  of  sugar  add  two 
tablespoons  each  of  water  and 
butter,  and  boil  until  it  will  spin  a 
thread;  then  add  the  chopped  peel; 
boil  about  five  minutes;  cool;  put 
on  a  board,  sprinkle  with  granu- 
lated sugar,  and  shape  into  small 
balls.  These  may  be  rolled  in 
coarse  sugar,  and  allowed  to  dry, 
or  they  may  be  dipped  in  fondant, 
flavored  with  vanilla.  They  are 
delicious  dipped  in  chocolate,  with 
a  few  grains  of  orange  sugar 
sprinkled  on  the  top  of  each 
chocolate  before  it  hardens. 

Orange  Filling 

2  Sunkist  oranges 
2  large  apples 
1  cup  sugar 

Grate  the  rind  and  squeeze  the 
juice  of  the  Sunkist  oranges,  add 
apples  pared  and  grated,  and  the 
sugar.  Stir  and  boil  fifteen 
minutes.  Cool  and  use  between 
layers  of  pastry  or  cake. 


Orange  Filling 


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Sunkist    Recipes 


Sunkisl  Lemon  Pie 


Lemon  Pie 

cups  sugar 
%  cup  flour 
Few  grains  salt 
Juice  1  Sunkist  lemon 
Grated  rind 
3  egg  yolks 
1  cup  boiling  water 
1  teaspoon  butter 

Mix  sugar,  flour  and  salt,  add 
boiling  water,  stirring  constantly. 
Cook  fifteen  minutes,  then  add  but- 
ter, egg  yolks,  rind  and  juice  of 
one  lemon.  Turn  into  a  pie  plate, 
or  preferably  a  pan  that  is  perfo- 
rated or  made  of  wire  and  lined  with 
flaky  pastry  which  has  been  baked 
until  a  golden  brown.  Make  a 
meringue  of  three  egg  whites  and 
add  one-half  cup  of  powdered  sugar, 
with  a  teaspoon ful  of  lemon  juice; 
cover  pie  with  meringue  and  bake 
in  a  moderate  oven  until  brown. 
Allow  to  cool  before  serving. 


Fifteen-Dollar  Pie 

y£  cup  sugar 

2  tablespoons  flour 

1  y-i  tablespoons  melted  butter 
Juice  1  Sunkist  lemon 
1  egg  yolk 
]/z  cup  milk 
1  egg  white 
Few  grains  salt 

Mix  sugar  and  flour,  add  melted 
butter,  Sunkist  lemon  juice,  egg 
yolk  slightly  beaten,  milk,  egg 
white  stiffly  beaten,  and  salt. 
Bake  in  one  crust,  and  cover  with 
meringue  or  not,  as  desired. 

Lemon  Pie  with  Bread 
Crumbs 

l]/2  cups  soft  bread  crumbs 

3  tablespoons  butter 
1  cup  boiling  water 

1  cup  sugar 

1]4  teaspoons  cornstarch 

2  egg  yolks 

3  tablespoons  Sunkist  lemon  juice 
Grated  rind  1  Sunkist  lemon 


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Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!  nun 


Break  bread  crumbs  in  small 
pieces;  add  butter,  pour  boiling 
water  over,  and  let  them  stand 
until  soft.  Mix  sugar  and  corn- 
starch,  add  egg  yolks,  well  beaten, 
and  Sunkist  lemon  juice  and  rind. 
Combine  mixtures;  bake  in  one 
crust,  and  cover  with  meringue. 

Ada's  Lemon  Pie 

Grated  rind  1  Sunkist  lemon 
2  tablespoons  Sunkist  lemon  juice 
1  cup  sugar 
1  egg  yolk 

1  tablespoon  melted  butter 

2  tablespoons  bread  flour 
y^  cup  hot  water 

2  apples,  pared  and  grated 

1  egg  white 

Mix  grated  rind  of  Sunkist  lemon, 
Sunkist  lemon  juice,  sugar,  egg 
yolk,  slightly  beaten,  melted  butter, 
bread  flour,  and  hot  water.  Then 
add  apples  which  have  been  pared 
and  grated.  When  well  mixed, 
fold  in  stiffly-beaten  egg  white. 
Line  pie-plates  with  plain  paste, 
fill  with  lemon  mixture,  cover  with 
pastry,  and  bake. 

Orange  Shortcake 

2  cups  bread-flour 

6  teaspoons  baking-powder 
1  teaspoon  salt 

1  tablespoon  sugar 
6  tablespoons  butter 

2  egg  yolks 
Milk 
Sunkist  oranges 

Mix  flour,  baking-powder,  salt 
and  sugar,  and  sift  together  four 
times.  Work  in  butter,  using  tips 
of  the  fingers.  Beat  egg  yolks;  add 


milk  to  make  three-fourths  of  a  cup; 
stir  into  flour,  mixing  with  a  knife. 
Put  on  board,  knead  slightly,  roll, 
cut  out  with  a  large  biscuit-cutter, 
and  bake  in  a  hot  oven.  Split 
shortcakes,  butter  generously,  fill 
with  oranges  that  have  been  pared, 
cut  in  thin  sections  and  sweetened. 
Serve  with  whipped  cream,  marsh- 
mallow  cream,  or  ice-cream. 

Orange  and  Raspberry 
Shortcake 

Make  shortcake  as  for  Orange 
Shortcake.  Pare  four  Sunkist 
oranges;  remove  sections  from  mem- 
brane; cut  each  section  in  three 
pieces  and  sprinkle  with  sugar. 
Split  shortcake,  spread  generously 
with  butter,  then  with  raspberry 
jam;  cover  with  oranges;  put  top 
of  shortcake  on;  cover  with  whipped 
cream,  and  serve. 

Sunkist  Shortcake  Sauce 

4  Sunkist  oranges 
^2  cup  sugar 
Orange  juice 
2  tablespoons  butter 
2  teaspoons  arrowroot 

Pare  oranges,  remove  sections 
from  membrane,  cut  in  two  pieces; 
add  sugar,  and  let  stand  one  hour. 
Drain  juice;  add  enough  more 
orange  juice  to  make  one  cup,  and 
pour  over  butter  and  arrowroot, 
creamed  together.  Cook,  stirring 
constantly,  until  thickened;  remove 
from  fire,  and  add  orange  sections. 
Split  and  butter  individual  short- 
cakes; put  orange  sauce  between 
and  on  top,  and  serve  hot. 


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Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  nun 


Birch  Island  Steamed 
Pudding 

2  slices  bread 
1  tablespoon  butter 

5  tablespoons  Sunkist  orange  marma- 
lade 
1  cup  scalded  milk 

1  tablespoon  sugar 
%  teaspoon  salt 

2  eggs 

Cut  two  slices  of  bread  one-half 
inch  thick;  remove  crusts;  cut  each 
slice  into  four  triangular-shaped 
pieces;  spread  with  butter,  then 
with  Sunkist  orange  marmalade, 
and  line  buttered  melon  mold  with 
pieces.  Beat  eggs;  add  sugar,  salt, 
and  scalded  milk,  slowly,  while 
stirring  constantly;  then  pour  mix- 
ture over  the  bread.  Steam  three 
hours,  and  serve  hot  with  cream. 

Orange  Charlotte 

1  tablespoon  gelatine 

%  cup  cold  water 

y±  cup  boiling  water 

y*  cup  sugar 

1  ^2  cups  strained  Sunkist  orange  juice 

y*  tablespoon  Sunkist  lemon  juice 

1^2  cups  heavy  cream 

Lady-fingers 

Soak  gelatine  for  five  minutes  in 
cold  water;  dissolve  in  boiling 
water,  and  add  strained  Sunkist 
orange  and  lemon  juice  and  sugar. 
Set  dish  containing  mixture  in  a 
pan  of  crushed  ice,  and  stir  until 
it  begins  to  thicken.  Fold  in 
cream,  beaten  until  stiff;  line  mold 
with  lady-fingers;  pour  mixture 
into  the  centre,  and  set  on  ice  to 
stiffen. 

Cocoanut  Bread  Pudding 

To  Orange  Bread  Pudding  add 
one-half  cup  desiccated  cocoanut, 
and  sprinkle  meringue  with  cocoa- 
nut  before  baking. 


Orange  Tapioca  Pudding 

%  cup  quick  cooking  tapioca 
2  cups  milk 

2  eggs 

K  cup  sugar 
y2  teaspoon  salt 

3  Sunkist  oranges 
2  tablespoons  sugar 

Put  milk  and  tapioca  in  double 
boiler;  cook  fifteen  minutes;  then 
add  eggs,  beaten  with  salt  and  one- 
half  cup  sugar.  Pare  oranges;  re- 
move sections  from  membrane;  put 
in  bottom  of  baking-dish;  sprinkle 
with  two  tablespoons  sugar;  pour 
tapioca  mixture  over  oranges,  and 
bake  in  moderate  oven  until  cus- 
tard is  firm. 

Lemon  Crumb  Pudding 

2  cups  scalded  milk 

2  cups  bread  crumbs 
%  teaspoon  salt 

%  cup  sugar 

1  egg 

Grated  rind  1  Sunkist  lemon 

3  tablespoons  Sunkist  lemon  juice 
1  tablespoon  melted  butter 

Pour  the  scalded  milk  over  the 
fine,  dry  bread  crumbs;  add  salt  and 
sugar,  egg  well  beaten,  grated 
Sunkist  lemon  rind,  Sunkist  lemon 
juice,  and  melted  butter.  Pour 
into  a  buttered  pudding-dish,  and 
bake  in  a  slow  oven  forty  minutes. 
Serve  with  Creamy  Lemon  Sauce 
(see  page  50). 

Orange  Bread  Pudding 

1  cup  bread  crumbs 

2  tablespoons  butter 
2  cups  scalded  milk 
2  egg  yolks 

y$  cup  sugar 

Juice  2  Sunkist  oranges 

Grated  rind  2  Sunkist  oranges 


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Sunkist   Recipes 


iniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  nun 


Soak  bread  crumbs,  butter  and 
scalded  milk  thirty  minutes;  then 
add  egg  yolks,  beaten  with  sugar, 
and  Sunkist  orange  juice  and  rind. 
Pour  into  a  buttered  pudding-dish, 
and  bake  in  a  moderate  oven  until 
firm.  Cover  with  Eight-Minute 
Meringue  (see  page  49). 

Orange  Panache 

1  tablespoon  gelatine 

2  tablespoons  cold  water 

2  tablespoons  boiling  water 

2  bananas 

1  Sunkist  orange 

y£  Sunkist  lemon 

^4  cup  powdered  sugar 

Few  grains  salt 

1  cup  cream 

Soak  gelatine  in  cold  water;  dis- 
solve in  hot  water.  Peel  and 
scrape  bananas,  and  force  through  a 
sieve;  add  pulp  and  juice  of  Sun- 
kist orange  and  Sunkist  lemon, 
sugar,  salt,  and  dissolved  gelatine. 
Set  bowl  containing  mixture  in  pan 
of  ice-water,  stirring  occasionally, 
and  when  beginning  to  stiffen,  fold 
in  whipped  cream.  Line  fancy 
mold  with  slices  of  "Orange  Jelly 
Roll"  (see  page  37).  Pour  in 
gelatine  mixture,  and  chill.  Un- 
mold  on  glass  plate  for  serving. 


Georgette  Pudding  Sauce 

2  eggs 

2%  tablespoons  sugar 

Juice  y£  Sunkist  lemon 

1  tablespoon  water 

Grated  rind  ^A  Sunkist  lemon 


Beat  yolks  of  eggs  until  thick 
and  lemon-colored,  beat  in  one 
and  one-half  tablespoons  sugar, 
add  Sunkist  lemon  juice  and  rind 
and  boiling  water,  and  cook  in 
double  boiler,  stirring  constantly, 
until  thick  and  creamy.  Beat 
whites  of  eggs  until  light;  then  beat 
in  gradually  the  remaining  sugar. 
Combine  mixtures ;  cook  one  minute ; 
stir  occasionally  until  cool;  use  on 
cottage  pudding,  or  serve  as  a 
dessert  in  small  glasses,  lined  with 
lady-fingers  or  thin  slices  of  sponge 
cake. 

Orange  Puff  Sauce 

2  egg  whites 

Few  grains  salt 

%  cup  powdered  sugar 

1  Sunkist  orange 

%  Sunkist  lemon 


Beat  whites  of  eggs  and  salt  until 
very  stiff;  add  sugar  slowly,  beat- 
ing constantly;  then  add  grated 
rind  and  juice  of  the  orange  and 
juice  of  the  lemon. 


Sunkist  Orange  Panache 


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Sunkist   Recipes 


Orange  Syrup  Sauce 

1  cup  Sunkist  orange  juice 

1  teaspoon  grated  Sunkist  orange  rind 

1  cup  sugar 

Juice  1  Sunkist  lemon 

Grated  rind  %  Sunkist  lemon 

Put  ingredients  into  saucepan, 
and  boil  fifteen  minutes.  Skim, 
strain  and  pour  into  sterilized 
glasses.  Use  as  a  sauce  on  vanilla 
ice-cream  or  on  baked  rice  pud- 
ding. This  sauce,  when  sealed  in 
sterile  glass,  will  keep  well,  and 
will  be  found  convenient  to  have  on 
hand  for  emergency  in  the  summer. 

Economy  Pudding  Sauce 

1  tablespoon  cornstarch 

Few  gratings  Sunkist  lemon  rind 

%  cup  sugar 

1  cup  boiling  water 

2  tablespoons  butter 

2  tablespoons  Sunkist  lemon  juice 
Few  gratings  nutmeg 
Few  grains  salt 

Mix  cornstarch,  Sunkist  lemon 
rind  and  sugar;  add  water,  gradual- 
ly, stirring  constantly,  and  boil  five 
minutes.  Remoye  from  fire;  add 
Sunkist  lemon  juice,  butter  and 
seasonings. 

Lemon  Tapioca  Sherbet 
Without  Freezing 

y£  cup  quick-cooking  tapioca 

1  cup  sugar 

2  cups  water 

Juice  2  Sunkist  lemons 
2  egg  whites 

Put  tapioca,  sugar  and  water 
into  double  boiler,  and  cook,  stirring 
often,  until  clear.  Three  minutes 
before  removing  from  fire,  add 
Sunkist  lemon  juice.  When  cool 
and  beginning  to  thicken,  add  the 
stiffly-beaten  egg  whites,  and  beat 
well.  Serve  with  boiled  custard  or 
heavy  cream. 


Orange  Fairy  Fluff 

4  egg  yolks 

4  tablespoons  sugar 

%  cup  Sunkist  orange  juice 

Grated  rind  1  Sunkist  orange 

Grated  rind  1  Sunkist  lemon 

Juice  1  Sunkist  lemon 

2  tablespoons  hot  water 

4  egg  whites 

2  tablespoons  sugar 

Lady-fingers 

Beat  egg  yolks  with  four  table- 
spoons sugar;  add  Sunkist  orange 
juice  and  grated  rind,  Sunkist 
lemon  juice  and  grated  rind,  and 
hot  water,  and  cook  in  double 
boiler  until  mixture  thickens,  stir- 
ring constantly.  Beat  egg  whites 
until  stiff,  add  two  tablespoons 
sugar,  and  fold  into  first  mixture. 
Chill;  line  sherbet  glasses  with 
lady-fingers;  fill  with  orange  mix- 
ture, and  serve. 

Hampshire  Fruit  Pudding 

1  cup  suet 

1  cup  chopped  raw  carrot 

2%  cups  stale  bread  crumbs 

4  egg  yolks 

lYs  cups  brown  sugar 

Grated  rind  1  Sunkist  lemon 

1  tablespoon  Sunkist  lemon  juice 

]/2  chopped  candied  Sunkist  orange 

peel 

$4  cup  raisins 
>£  cup  currants 

2  tablespoons  flour 
l]/2  teaspoons  salt 

1  teaspoon  cinnamon 
%  teaspoon  grated  nutmeg 
%  teaspoon  cloves 
4  egg  whites 

Put  suet  and  carrot  twice  through 
the  meat-grinder;  then  work  until 
creamy,  and  add  bread  crumbs. 
Beat  egg  yolks  until  light,  and  add 
sugar,  gradually,  while  beating 


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Sunkist   Recipes 


constantly.  Combine  mixtures  and 
add  Sunkist  lemon  rind  and  juice. 
Mix  chopped  Sunkist  orange  peel, 
raisins,  cut  in  pieces,  and  currants, 
and  dredge  with  flour,  mixed  and 
sifted  with  salt  and  spices.  Add  to 
mixture  with  whites  of  eggs,  beaten 
until  stiff.  Turn  into  a  buttered 
mold,  garnished  with  Sunkist  orange 
peel,  cut  in  fancy  shapes;  adjust 
cover,  and  steam  three  and  one- 
half  hours. 

Iced  Orange  Sauce 

Peel  of  2  Sunkist  oranges 

%  cup  sugar 

$4  cup  water 

1  teaspoon  gelatine 

1  tablespoon  cold  water 

Juice  2  Sunkist  oranges 

1  tablespoon  Maraschino  syrup 

>4  teaspoon  vanilla 

Cut  the  thin  yellow  peel  of  two 
Sunkist  oranges  in  fine  threads; 
boil  in  water  five  minutes,  and 
drain.  Boil  sugar  with  one-half 
cup  water  five  minutes;  add  gela- 
tine, soaked  in  one  tablespoon  cold 
water;  then  add  Sunkist  orange 
juice  and  Maraschino  syrup,  and 
strain.  Add  the  shredded  Sun- 
kist orange  peel  and  vanilla,  and 
serve  ice  cold. 

Lemon  Syrup  Sauce 

1  cup  sugar 

>£  cup  water 

1  tablespoon  butter 

l}/2  tablespoons  Sunkist  lemon  juice 

Make  a  syrup  by  boiling  water 
and  sugar  for  eight  minutes;  re- 
move from  fire;  add  butter  and 
Sunkist  lemon  juice;  strain,  and 
serve  with  fritters  or  simple  pud- 
dings. 


1 
1 


Orange  Puffs 

cups  flour 
teaspoons  baking-powder 

cup  sugar 

teaspoon  salt 

cup  milk 
egg 
tablespoon  butter 

teaspoon  grated  Sunkist 
rind 


orange 


Sift  flour,  baking-powder,  sugar 
and  salt  into  mixing-bowl;  add  milk, 
gradually,  egg,  well  beaten,  melted 
butter,  and  orange  rind.  Beat  two 
minutes;  pour  into  greased  muffin- 
pans,  and  bake  twenty  to  thirty 
minutes  in  moderate  oven.  Serve 
with  Orange  Sauce  (see  page  45). 

Lemon  Syrup 

1  cup  sugar  syrup 

y^  cup  Sunkist  lemon  juice 

Mix  sugar  syrup  and  lemon  juice; 
strain,  bottle,  and  keep  in  the  re- 
'frigerator.  When  wanted,  dilute 
with  six  parts  ice-water  to  one  part 
lemon  syrup,  and  serve  from  a  glass 
pitcher,  garnishing,  if  desired,  with 
thin  slices  of  Sunkist  lemon  or 
orange,  Maraschino  cherries,  or 
sprigs  of  mint.  Lemon  syrup  is 
convenient  to  take  for  picnics  or 
in  the  automobile  lunch-basket. 


Bride's  Cake 


47 


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Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  mil! 


Sugar  Syrup 

2  cups  sugar 
2  cups  water 

Put  sugar  and  water  in  saucepan; 
stir  until  sugar  is  dissolved;  boil 
five  minutes;  cool,  and  bottle.  The 
syrup  may  be  kept  in  the  refriger- 
ator, and  will  be  found  much  more 
satisfactory  than  sugar  for  sweet- 
ening lemon  and  orangeades  and 
fruit  beverages. 

Sherbet  Fizz 

Orange  ice 

1  egg  white 
Fresh  mint 
Ginger  ale 

Make  orange  ice,  and  freeze  to  a 
mush.  Add  egg  white,  beaten  stiff, 
and  continue  freezing  until  firm. 
Wipe  mint  leaves  dry;  chop;  put 
sherbet  in  individual  glasses ;  sprin  kle 
with  mint,  and  fill  glasses  with 
ginger  ale.  Cold  tea  may  be  used 
in  place  Of  ginger  ale. 

Fresh  Mint  Sherbet 

4  cups  water 

2  cups  sugar 

1  cup  Sunkist  lemon  juice 
1  bunch  fresh  mint 

Boil  water  and  sugar  five  minutes. 
Add  lemon  juice,  and  strain  mixture 
over  the  finely-cut  leaves  from  the 
bunch  of  mint.  Let  stand  until 
cold,  freeze,  and  serve,  instead  of 
mint  jelly,  with  hot  roast  of  lamb. 

Lemon  Cocoanut  Cream 

Juice  "%.  Sunkist  lemon 
Grated  rind  1  Sunkist  lemon 
y-t  cup  powdered  sugar 
1  egg  yolk 
%  cup  shredded  cocoanut 


Put  Sunkist  lemon  juice  and  rind, 
and  sugar,  in  a  double  boiler,  and 
add  egg  yolks  slightly  beaten. 
Cook  ten  minutes  stirring  con- 
stantly, then  add  cocoanut.  Cool, 
and  use  as  a  filling  for  light  cake 

Spun  Sugar 

2  cups  sugar 
1  cup  water 

1  teaspoon  Sunkist  lemon  juice 

Boil  sugar,  water,  Sunkist  lemon 
juice,  and  color  paste,  as  desired, 
without  stirring,  to  300°  or  until 
it  just  begins  to  change  color. 
Place  saucepan  at  once  in  cold 
water,  and  when  boiling  ceases,  in 
hot  water.  Dip  fork,  or  bunch  of 
wires,  in  syrup,  and  shake  swiftly 
back  and  forth  between  two  rods. 
Gather  it  up  and  place  on  cool 
platter.  Use  for  decoration  around 
frozen  desserts. 

Candy  roses.  Boil  ingredients, 
as  for  Spun  Sugar,  to  300°;  pour 
onto  a  buttered  pan;  keep  near 
warm  oven,  and  pull  a  small  por- 
tion at  a  time,  until  glossy.  Stretch 
and  pull  into  shape  of  rose  petals, 
fastening  petals  at  base  with  drops 
of  melted  candy.  Shape  leaves 
from  dark  green  candy. 

Orange  Frosting 

Grated  rind  1  Sunkist  orange 

3  tablespoons  Sunkist  orange  juice 
1  teaspoon  Sunkist  lemon  juice 

1  egg  yolk 
Confectioners'  sugar 

Mix  grated  Sunkist  orange  rind 
with  fruit  juices  and  let  stand 
fifteen  minutes.  Strain  into  egg 
yolk,  beaten  until  thick  and  lemon- 
colored,  and  add  sifted  confec- 
tioners' sugar  until  of  right  con- 
sistency to  spread. 


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Sunkist   Recipes 


iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  nun 


Orange  Syrup 

Rind  of  1  Sunkist  orange 

2  cups  water 

3  cups  sugar 

9  Sunkist  oranges 

4  Sunkist  lemons 

Pare  off  yellow  rind  of  Sunkist 
orange,  and  boil  with  sugar  and 
water  ten  minutes;  strain,  and  when 
cool,  add  juice  of  Sunkist  oranges 
and  lemons.  Use  with  twice  as 
much  ice-water  for  plain  punch  or 
orangeade.  It  may  be  kept  in  the 
refrigerator,  and  used  as  desired. 


Pineapple  Cocktail 


1   pineapple 

1  cup   sugar 
y$    cup   water 

>!   cup   Sunkist  orange  juice 
Ys    cup    grapefruit  juice 
Pink    color   paste 

Boil  sugar  and  water  three 
minutes;  cool;  add  fruit  juices,  and 
color  a  delicate  pink.  Cut  fresh 
pineapple  cylinders,  using  an  apple- 
corer,  and  cut  cylinders  into  half- 
inch  lengths.  Put  in  glasses,  and 
cover  with  syrup. 

Orange  Harlequin 

2  cups  Sunkist  blood  orange  juice 
*4  cup  Sunkist  lemon  juice 

1  cup  sugar 

1  cup  heavy  cream 

>2  cup  powdered  sugar 

y£  tablespoon  vanilla 

Few  grains  salt 

Yi  cup  nut  meats 

Mix  fruit  juices  and  sugar,  and 
strain  mixture  into  a  one-quart  ice- 
cream mold.  Whip  cream;  add 
powdered  sugar,  vanilla,  salt,  and 
nut  meats,  cut  in  fine  pieces,  and 
pour  over  the  first  mixture  until 


mold  is  full  to  overflowing.  Coyer 
with  buttered  paper,  then  with 
coyer  of  mold;  pack  in  ice  and  salt, 
using  two  parts  ice  to  one  part  salt, 
and  let  stand  three  hours.  Un- 
mold,  and  cut  in  slices  for  serving. 
Dried  macaroon  crumbs  may  be 
used  in  place  of  nut  meats. 

Eight-Minute  Meringue 

3  egg  whites 

^2  cup  powdered  sugar  (scant) 
Grated  rind  Sunkist  orange  or  lemon 
Beat  egg  whites  with  Dover  egg- 
beater   until   stiff,    gradually   add 
two-thirds  the  sugar  beating  vigor- 
ously, fold  in  remaining  sugar;  add 
grated  Sunkist  lemon  rind  to  flavor, 
and    bake    eight    minutes    in    a 
moderate  oven. 

Mocha  Cakes 

Cut  slices  from  Orange  Jelly  Roll, 
or  little  shapes  from  a  sheet  of  fine- 
grained cake.  Frost  sides  with 
Orange  Butter  Frosting,  and  roll 
in  shredded  cocoanut.  Then  frost 
tops,  and  decorate  with  frosting, 
colored,  if  desired,  and  forced 
through  pastry-bags,  made  of  strong 
paper.  The  ends  of  the  cone- 
shaped  bags  may  be  cut  to  leave  a 
small  opening  through  which  the 
frosting  is  forced,  making  letters, 
or  conventional  designs. 


Little  Mocha  Cak 


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Creamy  Lemon  Sauce 

Yi  cup  butter 
y*  cup  powdered  sugar 
Grated  rind  ^  Sunkist  lemon 
1  tablespoon  Sunkist  lemon  juice 

Cream  the  butter;  add  sugar, 
gradually,  while  beating  constant- 
ly; then  add  grated  Sunkist  lemon 
rind,  and  Sunkist  lemon  juice, 
drop  by  drop. 

If  desired,  this  sauce  may  be 
warmed  over  hot  water,  beaten 
thoroughly,  and  used  as  a  liquid 
sauce. 

Baked  Orange  Custard 

3  egg  yolks 

1  egg  white 
y^  cup  sugar 
Few  grains  salt 

Grated  rind  1  Sunkist  orange 

cup  Sunkist  orange  juice 
cups  milk 

Beat  yolks  and  white  of  egg 
until  light;  add  sugar,  salt,  grated 
Sunkist  orange  rind  and  Sunkist 
orange  juice.  Scald  milk  in  double 
boiler;  pour  gradually,  while  stir- 
ring C9nstantly,  over  egg  mixture; 
pour  into  buttered  custard  cups, 
placed  in  a  pan  of  hot  water,  and 
bake  in  a  moderate  oven  until 
custard  becomes  firm.  Cool,  and 
serve  with  whipped  cream  on  top, 
or  turn  out  and  surround  with 
sections  of  orange  and  orange 
syrup. 

Orange  Cream  Custard 

6  tablespoons  sugar 

Grated  rind  y$  Sunkist  orange 

Juice  2  Sunkist  oranges 

2  egg  yolks 
1  cup  cream 
Whipped  cream 

Dissolve  sugar  in  Sunkist  orange 
juice;  add  Sunkist  orange  rind,  egg 


yolks  well  beaten,  and  cream, 
and  cook  in  double  boiler,  stirring 
constantly,  until  it  begins  to 
thicken.  Chill  and  serve  in  glass 
cups,  with  whipped  cream.  The 
beaten  white  of  two  eggs  can  be 
used  in  place  of  whipped  cream,  if 
desired. 

Tulip  Dessert 

4  small  Sunkist  oranges 

K  cup  white  grapes 

tf  cup  nut  meats 

1  cup  scalded  milk 

y$  cup  sugar 

1  egg  yolk 

1  tablespoon  cornstarch 

Cut  the  top  from  an  orange,  and 
remove  pulp.  Cut  orange  into 
four  segments;  shape,  and  bend 
outward  a  little,  to  simulate  a  tulip. 
Mix  cornstarch  and  sugar,  and  stir 
into  hot  milk.  Cook  ten  minutes, 
stirring  occasionally.  Pour  onto 
well-beaten  egg  yolk;  return  to 
double  boiler,  and  cook  one  minute; 
then  cool.  Mix  with  orange  pulp, 
grapes,  seeded  and  skinned,  and 
nut  meats.  Fill  orange  skins,  and 
serve  in  long-stemmed  sherbet 
glasses;  garnish  with  fresh  green 
leaves. 

Sunkist  Strawberries 

1  box  strawberries 
Juice  2  Sunkist  oranges 

1  cup  sugar 

}/*  cup  heavy  cream 

2  tablespoons  powdered  sugar 
%  teaspoon  vanilla 

Wash  and  hull  strawberries;  cover 
with  Sunkist  orange  juice,  mixed 
with  one  cup  sugar,  and  chill 
thoroughly.  Serve  in  champagne 
glasses.  Beat  the  cream  until  stiff. 
Add  powdered  sugar  and  vanilla, 
and,  with  the  pastry-bag  and  tube, 
pipe  a  border  around  each  glass. 


so 


Sunkist   Recipes 


iiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiH  nun 


Puff-Ball  Oranges 

1  egg  white 

y*  cup  powdered  sugar 

4  Sunkist  oranges 

Peel  small  Sunkist  oranges,  re- 
moving white  membrane  with  outer 
skin.  Beat  egg  white,  slightly, 
using  wire  whisk;  add  sugar, 
gradually,  and  continue  beating 
until  meringue  is  stiff  and  will  hold 
its  shape.  Thrust  a  long,  slender 
wire  skewer  through  the  centre  of 
each  orange;  frost  them  completely 
with  the  meringue,  and  suspend 
them,  by  the  skewers,  across  a 
narrow  pan,  and  bake  twelve 
minutes  in  a  slow  oven,  being 
careful  not  to  let  them  brown. 
Twist  skewers  gently  to  remove 
them.  These  oranges  make  a  pretty 
dessert  or  supper  dish. 

Lemon  Mincemeat 

4  Sunkist  lemons 

4  apples 

1  pound  currants 

ly^  cups  sugar 

y2  cup  nuts 

^2  cup  raisins 

Cinnamon 

Ginger 

Nutmeg 

Allspice 

Cloves 

Salt 

y2  cup  butter 

Squeeze  juice  from  Sunkist  lem- 
ons, and  cook  peel  until  soft, 
changing  the  water  twice.  Put 
through  meat-chopper,  and  then 
rub  through  a  sieve.  Chop  apples, 
add  Sunkist  lemon  peel  and  juice 
and  remaining  ingredients,  mix 
well  and  store  in  jars.  Use  as  a 
filling  for  turnovers  or  pies. 


•1  teaspoon  each 


Orange  Caramel 

6  Sunkist  oranges 
]^  cup  sugar 
]/2  cup  water 
y*  cup  cream 
Pistachio  nuts 

Pare  Sunkist  oranges,  removing 
membrane  with  peel,  and  cut 
crosswise,  in  slices.  Put  sugar  and 
water  in  a  small  saucepan,  and 
boil,  quickly,  until  sugar  is  a 
golden  brown.  Arrange  layer  of 
Sunkist  orange  slices  in  glass  dish; 
sprinkle  with  sugar;  pour  over 
enough  caramel  syrup  to  form  a 
thin  coating  over  the  orange;  add 
another  layer  of  orange  and  cara- 
mel; repeat  until  orange  is  used. 
Beat  cream  until  stiff,  pile  lightly 
on  the  orange,  and  sprinkle  with 
chopped  pistachio  nuts. 


Boiled  Orange  Frosting 

1  cup  sugar 

^  cup  Sunkist  orange  juice 
Grated  rind  1  Sunkist  orange 
1  egg  white 

In  a  smooth  agate  saucepan  put 
sugar  and  Sunkist  orange  juice 
and  rind,  mix  well,  and  boil,  being 
careful  not  to  stir  or  disturb  syrup 
until  it  will  spin  a  long  thread 
when  it  drips  from  tip  of  spoon. 
Lift  gently  from  fire,  and  pour 
slowly,  while  beating  vigorously 
with  a  strong  egg-beater,  in  a  fine 
stream  onto  egg  white  which  has 
been  beaten  until  light  but  not 
stiff.  Continue  beating  until  frost- 
ing is  stiff  enough  to  stay  in  place, 
pour  all  at  once  onto  cake  and 
spread  over  surface  with  a  few 
movements  of  a  large,  flat  knife. 


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Orange  Butter  Frosting 

4  tablespoons  Sunkist  orange  juice 
1  teaspoon  grated  Sunkist  orange  rind 
y$  cup  butter 
1  cup  powdered  sugar 

Mix  Sunkist  orange  juice  and 
rind;  let  stand  one-half  hour,  and 
strain  through  cheesecloth.  Cream 
butter  in  a  warm,  but  not  hot, 
bowl.  Add  sugar  gradually,  and 
beat  until  light.  Let  Sunkist  orange 
juice  get  slightly  warm  and  add 
drop  by  drop  to  first  mixture. 
This  may  be  used  for  frosting  large 
or  small  cakes.  Portions  .may  be 
colored  and  used  through  paper 
frosting-bags  for  decorations.  The 
cake  should  be  kept  in  a  cool  place 
until  required. 

This  frosting  may  be  used  as  a 
pudding  sauce. 

Tartlet  Shells,  or  Baskets 

Cover  the  outside  of  individual 
scalloped  tins  with  pastry,  pricking 
several  times  with  a  fork,  and  bake 
in  a  moderate  oven.  Remove  from 
tins,  and  fill  as  desired.  Or,  line 
tins  with  pastry,  then  with  paraffin 
paper,  and  fill  with  raw  rice  or 
beans.  Bake  in  moderate  oven; 
remove  filling  and  paper,  and  use 
as  desired.  Handles  may  be  made 
from  strips  of  pastry,  twisted  and 
baked  over  a  baking-powder  box, 
then  removed,  and  kept  upright  in 
tartlet  shell  by  the  filling  used. 

Cream  Pie  Crust 

1  cup  flour 

YJ,  teaspoon  baking-powder 
y$  teaspoon  salt 
y$  cup  heavy  cream 

2  tablespoons  butter 


Sift  together  flour,  baking- 
powder  and  salt;  add  heavy  cream 
to  moisten;  put  on  floured  board, 
knead  slightly,  roll  thin,  spread 
with  butter  well  creamed,  fold 
over,  roll  out  again,  line  pie-plate, 
put  in  filling,  and  bake. 

Frozen  Oranges,  Whole 

For  breakfast  or  luncheon,  on  a 
hot  day,  cover  Sunkist  oranges  with 
ice  and  salt,  using  three  parts  of 
finely-crushed  ice  and  one  part  rock 
salt,  and  leave  one  to  two  hours. 
Remove,  rinse,  cut  in  halves,  and 
serve,  sprinkled  with  powdered 
sugar. 

Orange  Granite 

2  cups  Sunkist  orange  pulp 
%  cup  sugar 

2  tablespoons  Sunkist  lemon  juice 

Pare  oranges,  removing  white 
membrane  with  peel;  cut  in  small 
pieces;  add  sugar  and  Sunkist  lemon 
juice,  and  freeze,  using  one  part 
salt  to  three  parts  ice  in  freezing. 
May  be  served  with  meat  course, 
if  desired. 

Lemon  Ice 

3  cups  water 

cups  sugar 
cup  Sunkist  lemon  juice 

Boil  sugar  and  water  five  minutes; 
add  lemon  juice;  cool,  and  strain 
into  freezer.  Pack  with  three  parts 
ice  to  one  part  salt;  let  stand  fivs 
minutes,  then  freeze  until  stiff. 
Remove  dasher,  pack  mixture  down 
into  freezer,  drain  off  salt  water,  re- 
pack freezer  with  four  parts  ice  and 
one  part  salt,  and  leave  to  ripen 
until  needed. 


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Sunkist   Recipes 


IIIIHIIIIIIIIIIIIIIIHIIIIllllllllllll!  Illlll 


Sunkist  Orange  Ice-Cream 


Lemaschino  Bombe 

Line  a  melon  mold  with  lemon  ice; 
fill  with  Maraschino  Cream;  cover 
with  lemon  ice,  and  proceed  aswith 
Bombe  Glace.  Garnish  with  Mar- 
aschino Cream,  forced  through 
pastry-bag  and  tube,  candied  lemon 
peel  and  candied  cherries. 

Maraschino  Cream.  Beat  two 
cups  heavy  cream  until  stiff;  add 
one-half  cup  powdered  sugar,  two 
tablespoons  Maraschino  Cordial, 
and  a  few  grains  salt. 

Bombe  Glace 

Line  a  mold  with  orange  ice, 
made,  if  convenient,  with  blood 
oranges.  Fill  centre  with  whipped 
cream,  sweetened  and  flavored  with 
vanilla;  cover  with  orange  ice,  then 
with  buttered  paper,  buttered  side 
up ;  then  with  tight  tin  cover.  Pack 
in  two  parts  crushed  ice,  mixed  with 
one  part  rock  salt,  and  let  stand 
three  hours.  Unmold,  and  gar- 
nish, if  desired,  with  spun  sugar 
and  candy  roses. 


Orange  Ice 

2  cups  water 

1  cup  sugar 

y$  cup  Sunkist  lemon  juice 

1  cup  Sunkist  orange  juice 

Few  gratings  Sunkist  orange  rind 

Boil  water,  sugar  and  Sunkist 
orange  rind  five  minutes;  cool;  add 
Sunkist  lemon  arid  orange  juice; 
strain,  and  freeze,  following  direc- 
tions for  Lemon  Ice. 

Honey  Mousse 

2  Sunkist  oranges 

1  teaspoon  granulated  gelatine 
1  tablespoon  cold  water 

1  cup  strained  honey 

2  cups  heavy  cream 

Peel  Sunkist  oranges,  removing 
inner  membrane  with  rind,  and  cut 
in  small  pieces.  Soak  gelatine  in 
cold  water;  heat  the  honey;  add 
gelatine,  stirring  until  dissolved; 
add  orange;  remove  from  fire,  and 
when  cold,  add  cream,  beaten  stiff. 
Put  in  mold;  pack  in  equal  parts 
ice  and  salt,  and  let  stand  three  or 
four  hours. 


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Sunkist  Sundae 

Put  a  large  spoonful  of  Orange 
Sauce,  colored  red,  or  made  with 
Sunkist  blood  oranges,  in  bottom 
of  a  long-stemmed  glass,  and  add  a 
spoonful  of  vanilla  ice-cream.  Make 
a  depression  in  the  ice-cream,  and 
put  there  a  spoonful  of  fresh  or 
preserved  fruit ;  cover  with  ice-cream , 
then  with  heavy  cream,  beaten  stiff. 
Over  all  pour  more  Orange  Sauce, 
and  serve  at  once. 

Fruit  Milk  Sherbet 

3  Sunkist  lemons 

1  cup  sugar 

2  small  bananas 
ly^  Peaches 

2  cups  milk 

1  cup  chopped  nuts 

Squeeze  the  lemons  and  strain 
juice  into  the  sugar;  add  other  fruit 
pulp,  rubbed  through  a  sieve;  then 
add  milk  and  nuts,  and  freeze  as 
usual.  Serve  with  Iced  Orange 
Sauce. 

Orange  Cream  Sherbet 

Grated  rind  1  Sunkist  orange 

2  cups  boiling  water 
1  cup  sugar 

1  cup  Sunkist  orange  juice 
Juice  2  Sunkist  lemons 
ly£  cups  heavy  cream 
%  cup  sugar 

Pour  boiling  water  over  rind;  add 
one  cup  sugar;  cover  closely,  and 
let  stand  one-half  hour;  strain;  add 
orange  and  lemon  juice.  Freeze  to 
a  mush;  add  cream,  beaten  until 
stiff  and  sweetened  with  one-half 
cup  sugar,  and  finish  freezing. 

Blood  Orange  Ice-Cream 

1  cup   heavy   cream 
Sugar 

2  cups  Sunkist  blood  orange  juice 


Add  cream,  slowly,  to  orange 
juice,  and  sweeten  to  taste.  Freeze 
like  lemon  ice.  Serve  with  fresh 
or  canned  strawberries,  with  marsh- 
mallow  cream,  or  with  spun  sugar 
and  candy  roses. 

Sunkist  Coupe 

1  Sunkist  orange 

1  banana 

2  teaspoons  Maraschino  syrup 
Maraschino  cherries 

1  slice  pineapple 

1  teaspoon  Sunkist  lemon  juice 
Few  grains  salt 

Orange  or  Lemon  Ice 
Powdered  sugar 

Mix  the  pulp  of  the  Sunkist 
orange  with  pineapple  and  banana, 
cut  in  small  pieces;  add  lemon  juice, 
Maraschino  syrup,  salt,  and  pow- 
dered sugar,  to  taste.  Fill  cham- 
pagne glasses  two-thirds  full  of  fruit, 
cover  with  Orange  or  Lemon  Ice, 
and  garnish  with  cherries. 

Two-in-One  Sherbet 

2  cups  sugar 
2  cups  water 

2  Sunkist  oranges 
2  Sunkist  lemons 

1  pineapple 

2  bananas 

2  egg  whites 

Boil  sugar  and  water  five  minutes; 
cool;  add  pulp  and  juice  of  oranges, 
juice  of  lemons,  pineapple,  chopped 
fine,  and  bananas,  rubbed  through 
a  sieve.  Freeze  to  a  mush;  add 
egg  whites,  beaten  stiff,  and  finish 
freezing. 

Lemon  Milk  Sherbet 

Juice  of  3  Sunkist  lemons 
ly£  cups  sugar 

3  cups  of  milk 
1  cup  cream 


54 


Sunkist   Recipes  IIIIIIIIIUIIIIIIIIIIIIIIIHIIIIIIIIIIII  nun 


Snnkidt  Orange  Punch 


Mix  Sunkist  lemon  juice  and 
sugar,  and  add  milk  and  cream, 
gradually.  Freeze,  following  direc- 
tions for  freezing  given  under 
Lemon  Ice. 

Milk  or  sour  cream,  in  which  has 
been  dissolved  one-half  teaspoon 
soda,  may  be  used  in  place  of  sweet 
cream. 

Cardinal  Punch 

1  pint  cranberries 

1  pint  water 

y2  cup  Sunkist  orange  juice 

1  y£  tablespoons  Sunkist  lemon  juice 

1  cup  sugar  syrup 

1  pint  soda  water  or  Apollinaris 

Cook  cranberries  and  water  until 
fruit  is  very  soft;,  then  strain 
through  a  double  thickness  of 
cheesecloth.  When  cool,  add  fruit 
juices,  syrup  and  charged  water; 
pour  over  a  block  of  ice,  or  a  mold 
of  frozen  orange  or  lemon  ice. 


Ginger  Ale  Punch 

1  cup  sugar 

1  cup  hot  tea  infusion 

$4  cup  Sunkist  orange  juice 

y$  cup  Sunkist  lemon  juice 

1  pint  ginger  ale 

1  pint  Apollinaris 

Few  slices  Sunkist  orange 

Pour  tea  over  sugar,  and,  as  soon 
as  sugar  is  dissolved,  add  fruit 
juices;  strain  into  punch-bowl  over 
a  large  piece  of  ice,  and,  just  before 
serving,  add  ginger  ale,  Apollinaris, 
and  slices  of  Sunkist  orange. 

Lemonade 

Juice  1  Sunkist  lemon 

2  tablespoons  sugar 
$4  cup  water 

Put  sugar  in  cup;  add  icewater; 
stir  until  sugar  is  dissolved;  add 
Sunkist  lemon  juice,  and  serve 
immediately.  Soda  water,  Apolli- 
naris water,  or  boiling  water  may  be 
used  if  desired. 


55 


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Oriental  Punch 

1  cup  sugar  syrup 

6  cloves 

1-inch  stick  cinnamon 

1  tablespoon  chopped  Canton  ginger 

Juice  of  2  Sunkist  lemons 

Juice  of  3  Sunkist  oranges 

1  drop  oil  of  peppermint 
Green  coloring 

Fresh  mint  leaves 

Add  cloves,  cinnamon  and  Can- 
ton ginger  to  hot  syrup;  cover,  and 
let  stand  until  cold.  Add  fruit 
juices,  coloring,  and  peppermint; 
strain  over  a  piece  of  ice,  and 
garnish  with  fresh  mint  leaves. 

Nutritious  Lemonade 

3  tablespoons  milk  sugar 
X  cup  boiling  water 

2  tablespoons  Sunkist  lemon  juice 
X  cup  crushed  ice 

Add  milk  sugar  to  boiling  water, 
and  boil  until  sugar  is  dissolved. 
Cool,  and  add  to  lemon  juice  and 
crushed  ice.  More  sugar  may  be 
used,  if  desired,  to  increase  the 
food  value. 

Fig  Lemonade 

4  figs 

2  cups  water 

X  tablespoon  sea-moss  farina 
Ys  cup  sugar 

3  tablespoons  Sunkist  lemon  juice 
Grated  rind  of  1  Sunkist  lemon 

Chop  figs  fine;  add  remaining 
ingredients,  and  simmer  forty-five 
minutes;  strain  and  cool.  This  is 
soothing  to  an  irritated  throat,  and 
will  sometimes  relieve  a  cough. 
One-half  cup  Irish  moss,  soaked 
three  minutes  in  cold  water,  and 
drained,  may  be  used  instead  of 
sea-moss  farina. 


Egg  Lemonade 

1  egg 

2  tablespoons  powdered  sugar 

2  tablespoons  Sunkist  lemon  juice 

2  tablespoons  crushed  ice 
X  cup  cold  water 

Beat  egg  and  powdered  sugar; 
add  water  and  lemon  juice,  and 
strain  over  crushed  ice. 

Mint  Cup 

3  Sunkist  lemons 
1  bunch  mint 

X  cup  sugar  syrup 
X  cup  water 

1  pint  ginger  ale 

Remove  leaves  from  two-thirds 
of  the  sprigs  of  mint  and  bruise 
with  the  ringers;  add  Sunkist 
lemon  juice  and  syrup,  and  let 
stand  one-half  hour.  Strain  over 
piece  of  ice,  and  add  ginger  ale. 
Garnish  with  tips  from  remaining 
sprigs  of  mint. 

Grape  Juice  Punch 

To  Mint  Cup  (see  above),  add  one 
cup  grape  juice  and  one  Sunkist 
lemon,  cut  in  very  thin  slices. 

Afternoon  Tea 

3  teaspoons  tea 

Sunkist  lemon  slices 

Cloves 

Orange  loaf-sugar 

2  cups  boiling  water 
Candied  cherries 
Sunkist  orange  marmalade 
Sunkist  lemon  loaf-sugar 


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tiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  Sunkist   Recipes  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 


Iced  Tea 


Have  water  freshly  boiling,  and 
pour  over  tea  in  a  scalded  teapot, 
or  over  teaball,  or  perforated  double 
teaspoon,  in  china  cup.  Let  stand 
only  long  enough  to  become  the 
right  strength,  but  never  more  than 
five  minutes.  With  orange  pekoe 
tea,  less  than  one  minute  infusion 
is  sufficient.  Serve  at  once  with 
thin  slices  of  Sunkist  lemon,  a  clove, 
a  cherry,  and  sugar,  to  taste;  or, 
sweeten  with  Sunkist  orange  mar- 
malade, or  orange  or  lemon  loaf- 
sugar. 

Lemon  Albumen 

1  egg  white 

K  cup  cold  water 

Sunkist  lemon  juice 

Stir  white  of  egg  and  water  with 
silver  fork,  or  cut  with  knife  and 
fork,  until  albumen  is  completely 
dissolved;  add  lemon  juice,  to  make 
palatable;  strain,  and  use  in  sick- 
ness, as  ordered. 


Iced  Tea 

4  teaspoons  tea 

2  cups  boiling  water 

Sunkist  lemons 

Pour  boiling  water  over  tea;  let 
stand  five  minutes,  and  strain  into 
glasses  half  full  of  crushed  ice. 
Allow  one  or  two  slices  of  Sunkist 
lemon  and  sugar,  to  taste,  for  each 
glass;  or,  add  one  teaspoon  Sun- 
kist lemon  juice  to  each  glass,  and 
place  slice  of  lemon  on  edge  of  glass. 

Lemon  Whey 

^2  cup  milk 

4  teaspoons  Sunkist  lemon  juice 

Add  lemon  juice  to  milk,  and  let 
stand  five  minutes;  strain  through  a 
double  thickness  of  cheesecloth. 
The  Whey  is  used  by  invalids  when 
milk  cannot  be  taken. 

The  curds  can  be  seasoned  with 
salt,  paprika,  and  butter,  and  used 
as  a  sandwich  filling. 


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linn  IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIHI  Sunk  1st   Recipes  iiiiiiiiiiiifiiiiiiiiiiiiiiiniiiiiiini  1111:1 


Orange  Egg-Nog 

legg 

1  tablespoon  sugar 

y&  teaspoon  salt 

Juice  of  1  Sunkist  orange 

Juice  of  ^  Sunkist  lemon 

%  cup  crushed  ice 

Beat  white  of  egg  until  stiff;  add, 
gradually,  one-half  the  sugar  and 
salt,  and  one-half  the  Sunkist 
orange  juice.  To  yolk  of  egg  add 
remaining  sugar  and  fruit  juices, 
and  beat  until  thick.  Put  ice  in 
glass;  pour  in  first  mixture;  then 
gently  fold  in  second  mixture,  and 
serve. 

Camino  Fruit  Cup 

%  cup  Sunkist  lemon  juice 
^2  cup  Sunkist  orange  juice 
%  cup  sugar  syrup 

1  cup  pineapple  syrup 

2  cups  ice-water 


Mix  ingredients,  using  syrup 
drained  from  can  of  pineapple, 
and  strain  over  a  piece  of  ice.  Serve 
in  high,  narrow  tumblers  which  have 
been  frosted  by  dipping  the  edges 
quickly  into  lemon  juice  and  then 
in  coarse  sugar.  Place  a  small 
slice  of  canned  pineapple  on  top 
and  a  sprig  of  mint  and  two  straws 
in  the  centre,  where  hollowed  out; 
add  a  large  cherry  or  strawberry, 
and  serve. 

Orange  Albumen 

1  egg  white 

%  cup  Sunkist  orange  juice 

2  tablespoons  crushed  ice 
Sugar  syrup 

Stir  white  of  egg,  using  silver 
fork;  add,  gradually,  orange  juice, 
and  strain  over  crushed  ice;  then 
add  sugar  syrup,  if  necessary. 


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linn  iiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiii  Sun k  1st    Recipes  niiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiii  nun 


Breakfast  and  Miscellaneous 


Griddle  Cakes 

2  cups  flour 

1  tablespoon  baking-powder 
1  teaspoon  salt 

3  tablespoons  sugar 
iy^  cups  milk 
legg 

3  tablespoons  melted  butter 
Orange  marmalade 

Mix  and  sift  dry  ingredients;  add 
beaten  egg  and  milk;  beat  thor- 
oughly, and  add  butter.  Drop,  by 
large  spoonfuls,  on  a  hot  griddle 
that  has  been  rubbed  over  with  a 
piece  of  raw  turnip,  which  will  pre- 
vent cakes  from  sticking  without 
the  use  of  butter  or  grease.  When 
griddle-cake  is  puffed,  lull  of  bubbles, 
and  cooked  on  edges,  turn,  and  cook 
on  other  side.  Spread  cakes  with 
Sunkist  orange  marmalade;  roll  up 
like  jelly-rolls;  sprinkle  with  sugar, 
and  serve  at  once. 


Bran  Muffins 

2  cup  flour 
£  teaspoon  salt 
cup  bran 

cup  Sunkist  orange  juice 
teaspoon  soda 
tablespoons  molasses 
2  tablespoons  melted  butler 

Sift  flour  and  salt;  add  bran, 
Sunkist  orange  juice  (in  which  soda 
has  been  dissolved  and  stirred  until 
it  begins  to  froth),  molasses,  and 
melted  butter.  Beat  vigorously, 
and  pour  quickly  into  hot,  buttered 
gem-pans,  and  bake  in  a  hot  oven. 

Marmalade    French    Toast 

2  eggs 

y?.  teaspoon  salt 

1  tablespoon  sugar 

1  cup  milk 

6  slices  bread  y^-inch  thick 

Sunkist  orange  marmalade 


59 


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Sunkist   Recipes 


iiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiii  nun 


Sunkist  Orange  Sections 


Beat  eggs;  add  salt,  sugar  and 
milk.  Spread  bread  with  Sunkist 
orange  marmalade;  put  slices  to- 
gether in  pairs;  soak  in  egg  and  milk 
mixture  until  softened,  and  cook  on 
a  hot,  buttered  griddle  until  deli- 
cately browned;  turn,  and  brown 
on  other  side,  and  serve  for  break- 
fast or  lunch. 

Orange  Toast 

1  teaspoon  cornstarch 

1  tablespoon  cold  water 

Juice  1  Sunkist  orange 

)4  cup  Sunkist  orange  pulp 

Few  grains  salt 

Sugar 

Cinnamon 

Mix  cornstarch  and  cold  water; 
add  Sunkist  orange  juice,  and  boil, 
stirring  constantly  for  five  minutes. 
Add  Sunkist  orange  pulp  and  salt, 
pour  over  buttered  toast,  and 
sprinkle  with  sugar  and  cinnamon. 

Oranges  for  Breakfast 

1.  Use  large  Sunkist  oranges; 
cut  in  two,  crosswise;  loosen  pulp 


from  skin  with  a  grapefruit  knife, 
and  remove  membrane.  Serve  one- 
half  on  each  fruit-plate,  with  an 
orange-spoon.  Garnish  with  green 
leaves  and  a  candied  cherry.  The 
edge  of  the  peel  may  be  cut  in  small 
points  if  desired. 

2.  Pare  Sunkist  oranges  and  re- 
move sections  free  from  membrane. 
Make  a  cone  of  paper  one  and  one- 
half  inches  high,  pointed  at  one  end, 
and  one  inch  in  diameter  at  the 
other    end.      Sift  some  powdered 
sugar;  pack  solidly  into  the  cone; 
turn  out  onto  the  middle  of  a  fruit- 
plate,  and  arrange  sections  radiat- 
ing from  the  base. 

3.  Remove  sections  from  a  large 
Sunkist  orange  and  a  small  grape- 
fruit,   free    from   membrane,    and 
arrange,  alternately,  around  a  mound 
of  sugar. 

4.  Cut  Sunkist  oranges  in  two; 
remove  pulp  with  an  orange-spoon, 
and  serve  in  a  small  glass. 


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iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  IIIIH 


5.  Make  two  cuts  through  a 
Sunkist  orange  skin,  and  remove 
peel,  leaving  a  band  one-half  inch 
wide  around  the  middle  of  the 
orange.  Cut  band  and  open  orange, 
separating  the  sections.  Arrange 
on  a  plate,  with  a  mound  of  pow- 
dered sugar. 

Baked  Orange  for  a  Cold 

Cut  a  slice,  not  quite  through, 
for  a  lid,  across  the  top  of  a  Sunkist 
orange.  With  a  sharp  French  knife 
remove  the  core,  put  in  a  teaspoon, 
each,  of  orange  syrup  and  lime 
juice;  bake  until  heated  through; 
place  a  cream  peppermint  candy  in 
the  centre,  and  serve. 


Graham  Muffins 

y*  cup  flour 

K  teaspoon  salt 

2  tablespoons  sugar 

24  cup  Graham  flour 

Grated  rind  ^4  Sunkist  orange 

J^i  cup  Sunkist  orange  juice 

^4  teaspoon  soda 

2  tablespoons  shortening 

Sift  flour,  salt  and  sugar;  add 
Graham  flour,  grated  rind  of  Sun- 
kist orange,  Sunkist  orange  juice 
(in  which  soda  is  dissolved  and 
stirred  until  it  begins  to  get  frothy), 
and  melted  shortening.  Beat  well, 
and  pour  quickly  into  hot,  buttered 
muffin-pans,  and  bake. 


A  Suggestion  for  Breakfast 


61 


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Sunkist   Recipes 


Illllllllllllllllllllllllllllllllllllll!  HUH 


Index 


Meats  and  Fish 13-31 

Sauces  and  Relishes 13-31 

Jellies  and  Vegetables 13-31 

Breads  and  Sandwiches 13-3 1 

Salads  and  Dressings 32-58 

Desserts  and  Beverages 32-58 

Breakfast  and  Miscellaneous.  .  59-61 


Ada's  Lemon  Pie 43 

Afternoon  Tea 56 

Arlington  Asparagus 28 

Artichokes,  Italian  Style 28 

Baked  Orange,  for  a  Cold 61 

Baked  Orange  Custard 50 

Banana  Canoes 22 

Beet  Relish 29 

Birch  Island  Steamed  Pudding. .  44 

Blood  Orange  Ice-Cream 54 

Boiled  Salad  Dressing 35 

Boiled  Fish 14 

Boiled  Orange  Frosting 51 

Bombe  Glace 53 

Bran  Muffins 59 

Breakfast  and  Miscellaneous.  .59-61 

Camino  Fruit  Cup 58 

Candied  Sunkist  Orange  Peel ...  23 

Cardinal  Punch 55 

Carrots  and  Turnips,  Princess. . .  29 

Cauliflower  Mousselaine 29 

Caviare  Canapes 16 

Chocolate  Candied  Orange  Peel .  27 

Citrus  Souffle 40 

Cocoanut  Bread  Pudding 44 

Colonial  Sandwiches 31 

Conserve 19 

Court  Bouillon 17 

Cream  French  Dressing 35 

Cream  Mayonnaise  Dressing —  36 

Cream  Pie  Crust 52 

Creamy  Lemon  Sauce 50 

Cumberland  Sauce  for  Duck .  20 


Desserts  and  Beverages 32-58 

Devil's  Food 38 

Dinner — 

Meats  and  Fish 13-31 

Sauces  and  Relishes 13-31 

Jellies  and  Vegetables 13-31 

Breads  and  Sandwiches.  .  . .  13-31 

Economy  Pudding  Sauce 46 

Egg  Lemonade 56 

Egg  Sauce 17 

Eight-Minute  Meringue 49 

Fifteen-Dollar  Pie 42 

Fig  and  Cheese  Salad 33 

Fig  Lemonade 66 

Filled  Cookies 39 

Fillets  of  Haddock,  Lemon  Sauce  14 

French  Dressing 33 

French   Dressing,    with  Orange 

Vinegar 36 

Fresh  Mint  Sherbet 48 

Frozen  Fruit  Salad 34 

Frozen  Oranges,  Whole 52 

Fruit  Milk  Sherbet 54 

Galantine 15 

Genoa  Cake 38 

Georgette  Pudding  Sauce 45 

German  Sour  Beef 17 

Ginger  Ale  Fruit  Salad 33 

Ginger  Ale  Punch 55 

Golden  Salad  Dressing 34 

Graham  Muffins 61 

Grapefruit  Marmalade 22 


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linn  iiiiiiiiiiiiiiiiiiiiiiiiiiii  ..........  ii  S  u  n  k  i  s  t  Recipes  iiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiinii  nun  ; 

Grape  Juice  Punch  ...........  .  56  Mint  Jelly,  with  Orange  Pectin.  .  24 

Griddle  Cakes  .........  .......  59  Mocha  Cakes  .................  4§ 

Hampshire  Fruit  Pudding  ......  46  Mock  Hollandaise  Sauce  .......  18 

Hollandaise  Sauce  ............  .  .  17  Mock  Lobster  Salad  ............  33 

Honey  Salad  Dressing  .........  34  Mousselaine  Sauce  ............  .  17 

Honey  Mousse  ................  53  New  York  Salad  ...........  ...  32 

Horseradish  Hollandaise  Sauce.  .  18  Nutritious  Lemonade  ..........  56 

Iced  Orange  Sauce  .....  47  Orange  Albumen  ..............  58 

Iced  Tea  ..........  57  Orange  Balls  ...............  ...  41 

Japanese  Rice  .................  16  ™        *™  Cream 


v 

Jellied  Vegetable  Salad  .........  33  Oran|es  for  Breakfast  ....... 

Lemascnmo  Bombe  ............  53  Orange  Butter  Frosting  .....  ...  52 

Lemonade  ....................  55  Orange  Cake  ............  40 

Lemon  Albumen     ............  57  Orange  Cake  Filling  ...........  40 

Lemon  Bavarian  Cream  ........  20  Orange  Caramel.  .  .  51 

Lemon  Butter  ................  23  Orange  Charlotte  ..............  44 

Lemon  Catsup  .  .      .........  ...  22  Orange  Cream  Custard  .........  50 

Lemon  Cocoanut  Cream  .......  48  Orange  Cream  Sherbet  .........  54 

Lemon  Crumb  Pudding  .....  ...  44  Orange  Egg-Nogg  .  .  58 

Lemon  Drop  Cookies  ..........  Orange  Fairy  Fluff  46 

Lemon  Extract  ................  26  Orange  Filling   .  41 

Lemon  Honey  ..  .  f  .............   19  Orange  Fondant  .....  27 

Lemon  Honey  Sandwiches  ......  30  Orange  Fritters  26 

Lemon  Ice  .......  ...  ........  ...  52  Orange  Frosting.  .  .  '.  48 

Lemon  Jelly  ...............  ...  25  Orange  Fruit  Cake  ...  37 

Lemon  Loaf  Sugar  .............  23  Orange  Fudge  ...........  41 

Lemon  Milk  Sherbet  ...........  54  Orange  Granite  ...  52 

Lemon  Mince-Meat  ...........  51  Orange  Harlequin  .....  49 

Lemon  Pectin  Extraction  .......  26  Orange  Honey  Sandwiches  ......  30 

Lemon  Pie,  with  Bread  Crumbs.  42  Orange  Ice  ...................  53 

Lemon  Queen  Cake  ............  39  Orange  Jelly  .  ..............  19 

Lemon  Syrup  .................  47  Orange  Jelly,  without  Gelatine:  '.  20 

Lemon  Syrup  Sauce  ...........  47  Orange  Jelly,  with  Fruit  ........  21 

Lemon  Tapioca  Sherbet,  without  Orange  Jelly  Roll  ..............  37 

Freezing  ...................  46  Orange  and  Lemon  Marmalade.  '.  19 

Lemon  Whey  .................  57  Orange  Loaf  Sugar  ............  23 

Little  Neck  Clams  .............   14  Orange  Marmalade  ............  19 

Lobster  Cocktail  ..............   14  Orange     Marmalade     Bavarian 

Mackerel,  with  Lemon  Butter  .  .   14        Cream  .....................  18 

Maitre  d  'Hotel  Butter  .........  23  Orange  Mint  Sauce  for  Lamb  ...  20 

Marmalade  French  Toast  .......  59  Orange  Panache  ...............  45 

Marshmallow  Salad  ............  36  Orange  and  Peanut  Salad  ......  32 

Martinique  French  Dressing  ....  35  Orange  Pectin  Extraction  ......  26 

Mayonnaise  Dressing  ..........  35  Orange  Peel  Bread  ............  30 

Mint  Cup  ....................  56  Orange  Pie  Filling  .............  37 

Mint  Jelly,  with  Gelatine  .......  25  Orange  Pin-  Wheels  ............  22 


63 


HUH  iiniiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiii  Sunkist  Recipes  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii  nun 

Orange  Puffs  ..................  47  Rhubarb  Jelly  ................  27 

Orange  Puff  Sauce  .............  45  Russian  Salad  Dressing  ........  36 

Orange  and  Raspberry  Shortcake  43  Salmon  Chartreuse  .  .  15 

Orange  and  Rhubarb  Sauce  .....  21  Salads  and  Dressings  .....  32-58 

Orange  Roly-Poly  .............  37  Sardines,  with  Lemon  ...  16 

Orange  Salad..  ...............  34  Sauted  Tomatoes  ............  29 

Orange  Shortcake   ............  4;  Savory  Butter  Sandwiches  ......  30 

Orange  Sponge  Cake  ...........  Scallop  Cocktail  .  13 

Orange  Straws         ............  27  Sherbet  Fizz  ..........  48 

Orange  Sweet  Pickle  ...........  22  Spinach,  with  Sunkist  Lemon  ...  28 

Orange  Syrup     ...............  4£  Spun  Sllgar  .......  48 

Orange  Syrup  Sauce     .........  46  star  Salad  ........  35 

Orange  Tapioca  Pudding  .......  44  Strawberry  Jelly  ...  24 

Orange  Toast  .................  60  Sugar  Syrup  .................  48 

Orange  Vinegar  ...............  20  Sunkist  Couoe 

Oriental  Punch  ................  56  X          :  j^Ki^l  '  '  ' 

Oysters,  with  Cocktail  Sauce  ....  13  ^emon  Pie^  . 

Oysters  on  the  Half-Shell  .......  13  Sunkist  Shortcake  Sauce  . 

Oyster  Plant,  with  Fine  Herbs  .  .  28  Sunkist  Strawberries.  .  . 

Sunkist  Sundae  ...............  54 


p 

"  Croquettes        ..........  26 


t  Rice  felad  .  .v 

Pepper  Butter  ................  23  Tartlet  Shells  or  Baskets  .  .  . 

Pineapple  Cocktail  .  .  .  .  ........  49  Thousand  Island  Salad  Dressing.  36 

Pineapple  Jelly  ................  25  Toasted  Marmalade  Sandwiches.  31 

Princess  Potatoes  ..............  29  To  Remove  Pulp  from  Orange  .  .  12 

Princess  Sauce  ................  20  Tulip  Dessert  .................  50 

Puff-Bali  Oranges  .............  51  Turkish  Delight  ...............  41 

Rolled  Orange  Wafers  ..........  38  Two-in-One  Sherbet  ...........  54 


Bpofford-Whlt*  Comfmwr 
Chio.J, 


ir 


Orange  and  Lemon 
Recipes 


